Re: Re: cleaning containers for raw milk/wild yeasts

[Guest guest]

At 3:25 AM -0400 7/17/04, Terry L. wrote:

Case in

point....

Silverton, and all bakers who make Natural Sourdough breads know that

they get the best results when the air in their kitchen is

" primed " with the right species of Bacteria. The

rising (or fermentation) goes much better.

How on earth does one " prime " one's kitchen air with

the right species of bacteria???

Thanks,

Tom

--

" The further removed we are from the land, the

greater our

insecurity. " ~ Henry Ford

-------------------------------------------------------------------

H.

Harbold P.O. Box 1537

tharbold@... Westminster, MD 21158

tom_in_md@...

http://www.geocities.com/Tom_in_MD

-------------------------------------------------------------------

[Guest guest]

At 3:25 AM -0400 7/17/04, Terry L. wrote:

Case in

point....

Silverton, and all bakers who make Natural Sourdough breads know that

they get the best results when the air in their kitchen is

" primed " with the right species of Bacteria. The

rising (or fermentation) goes much better.

How on earth does one " prime " one's kitchen air with

the right species of bacteria???

Thanks,

Tom

--

" The further removed we are from the land, the

greater our

insecurity. " ~ Henry Ford

-------------------------------------------------------------------

H.

Harbold P.O. Box 1537

tharbold@... Westminster, MD 21158

tom_in_md@...

http://www.geocities.com/Tom_in_MD

-------------------------------------------------------------------

[Guest guest]

I was reading about this recently in an older _Joy of Cooking_ cookbook and

I got the impression that just means if you bake with yeast, then your air

has yeast spores in it. If your kitchen is ultra-clean and you don't bake

with yeast, it won't have yeast spores. Just my interpretation of what I

read wrt making sourdough starter.

Starlene

Re: Re: cleaning containers for raw milk/wild yeasts

> At 3:25 AM -0400 7/17/04, Terry L. wrote:

>

> >Case in point....

> > Silverton, and all bakers who make Natural Sourdough breads

> >know that they get the best results when the air in their kitchen is

> > " primed " with the right species of Bacteria. The rising (or

> >fermentation) goes much better.

>

> How on earth does one " prime " one's kitchen air with the right

> species of bacteria???

>

> Thanks,

>

> Tom

>

> --

>

> " The further removed we are from the land, the greater our

> insecurity. " ~ Henry Ford

> -------------------------------------------------------------------

> H. Harbold P.O. Box 1537

> tharbold@... Westminster, MD 21158

> tom_in_md@... http://www.geocities.com/Tom_in_MD

> -------------------------------------------------------------------

[Guest guest]

Tom,

You may want to look into EM. That is one very effective way of "priming" or culturing one's kitchen environment, from the air to all the surfaces, with beneficial and in fact, beneficial leader bacteria. Leader as in leading, training, entraining, culturing all the bacteria including "harmful" or unwanted bacteria.

It's a fascinating area to work and play with. I'm just starting. below is a good place to start if you're interested.

Tonio

http://www.rawpaleodiet.org/em/

How on earth does one "prime" one's kitchen air with the right species of bacteria???

Thanks,

Tom