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| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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"Wcsjohn" > wrote in message = ... > >Wcsjohn wrote: > >>... secondly, I like the flavour produced by a no-yeast, Gossellin = style > The important thing about the Gosselllin techique is that there is as = little > fermentation as possible during the fridge rest. What is it with the "l"s? 2? 3? Try one "l" (Gosselin) in a search: http://www.bread-bakers.com/archives...s/v103n006.txt See item #009. --- DickA |
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