February 22, 2011 - 3:51am
Alkalinity?
Hi,
I'm curious to know if there are (wild-) yeasts that thrive in an alkaline environment, if it's possible to establish a sourdough -oops, alkadough:-) -culture with that feature and if -ultimately- bread itself can come out alkaline.
I know there's some (scary) microflora that causes salt-rising bread to rise, but the Clostridium family is not a strain to play with.
Are there studies concentrated on microflora generally considered safe and harmless?
Not that I'm going to start a culture next day :-) , I'm just curious.
Thanks.