Re: Bread yeast or natural sourdough versus yogurt bacteria
| Newsgroups | alt.bread.recipes |
|---|---|
| Message-ID | <[email protected]> |
Just a cautionary note, the so-called gut friendly bacteria has come under scrutiny "How does the bacteria survive stomach acids, before it can do some good?" By the same token, how do these bacillus bulgaricus gut friendly bacteria, when used in a sourdough, survive oven temps?