> Just wondering if anyone knows the difference between these two from an
> allergy point-of-view. I know that medically they are basically
> opposites (ie you use yeast in the form of an antibiotic) to treat a
> bacterial infection.
> I react to yeast (& sourdough) but manage to eat a type of bread that
> uses bacterial culture for leavening. Am I just fooling myself here or
> is there a real difference??
There might well be a real difference - only you can tell. But be
warned that leavening cultures are not usually a single strain - you
might be okay with this bacterial mix but not with another one.
I'd try rec.food.sourdough, there are (or were, it's a long time
since I looked at it) some real fermentation experts on there.
==== j a c k at c a m p i n . m e . u k === <http://www.campin.me.uk>
====
Jack Campin, 11 Third St, Newtongrange EH22 4PU, Scotland == mob 07800 739
557
CD-ROMs and free stuff: Scottish music, food intolerance, and Mac logic
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