General fitness, health and nutrition · Public discussion

WAS: Yogurt NOW: Bread

Started by Michael Horowit · · Last activity · 4 posts · 516 views

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General fitness, health and nutrition
Published
8 January 2004
Last activity
9 January 2004
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Michael Horowit
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  1. I've been told not to try and make bread and yogurt at the same time as the yeasts interfere with
    each other. True? - Mike

  2. Michael Horowitz <[email hidden]> wrote in
    :"]news:[email hidden]:

    Quoted message said:

    I've been told not to try and make bread and yogurt at the same time as the yeasts interfere with
    each other. True? - Mike

    Use separate bowls.

    Wayne

  3. "Michael Horowitz" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:

    I've been told not to try and make bread and yogurt at the same time as the yeasts interfere with
    each other. True? - Mike

    Bread is leavened when YEAST turns sugars into alcohol and carbon dioxide. Yogurt has a culture of
    BACTERIA that turn sugars into lactic acid. They are different types of fermentation caused by two
    different organisms.

    If you are making sourdough bread or you are letting your dough rise at a very cold temperature for
    a long time, you will have bacterial fermentation along with the yeast fermentation. I believe that
    as the pH is lowered by the bacteria, the yeast is effected, but I'm too lazy to look it up right
    now. So, I think that the short answer is that what you have heard is misinformation.

  4. "Vox Humana" <[email hidden]> wrote in
    :"]news:[email hidden]:

    Quoted message said:


    "Michael Horowitz" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:

    I've been told not to try and make bread and yogurt at the same time as the yeasts interfere with
    each other. True? - Mike

    Bread is leavened when YEAST turns sugars into alcohol and carbon dioxide. Yogurt has a culture of
    BACTERIA that turn sugars into lactic acid. They are different types of fermentation caused by two
    different organisms.

    If you are making sourdough bread or you are letting your dough rise at a very cold temperature
    for a long time, you will have bacterial fermentation along with the yeast fermentation. I believe
    that as the pH is lowered by the bacteria, the yeast is effected, but I'm too lazy to look it up
    right now. So, I think that the short answer is that what you have heard is misinformation.

    It is beer/wine and bread yeasts that interfere with each other (AFAIK).

    --
    Once during Prohibition I was forced to live for days on nothing but food and water.
    --------
    FIELDS, W. C.

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