ow> From: Dave Hastings <email@example.com>
ow> | From: firstname.lastname@example.org (BJ)
ow> | Subject: Yeast-free breads
ow> | In the recent past (or as far back as you can conveniently go), has
ow> anyone | submitted yeast-free bread recipes that you could forward to
ow> I don't know if this is the sort of thing you're looking for, but the
ow> _Joy of Cooking_ has a couple of recipies for salt-rising bread. One
ow> based on potato pulp, and one on stone ground corn meal. Let me know
ow> if you can't get access to a copy of the book. I've never made
ow> I'm new here, so a short introduction is probably in order. I'm Dave
ow> Hastings. I live in the Seattle area (Carntion actually) I bake bread
ow> by hand (large bowl, large wooden spoon).
ow> - -daveh
Those breads are _not_ yeast free. They use native or "wild" yeast
instead of commercial yeast. That is the reason the initial sponge is
allowed to sit out in the open for a period of time. It is where the
native yeast (which is _everywhere_) comes into contact with the mix.
What that means is, just as with a true sourdough bread, these breads
rise due to the action of yeast. They are most decidedly not yeast free.