and list - the scientifics?

[Guest guest]

Hi, can anyone give a little summary of the probios in Kombucha? I could then

use this info when talking to people about Kombucha. I have read, that it is

not as good a pro bio as Kefir - any views on this, would be welcomed.

If one were to use some Kombuch tea as part of the liquid fraction in

breadmaking, or use Kombuch tea or Kombuched apple juice in a sourdough, then

put the soughdough cultured produced, into bread - would you get any pro bio in

the bread or just the flavour, cos all the pro bio would be killed by the

baking? I already use Kefir storage milk to make sourdough for bread and its

fantastic.

best, Lizzie in Oz