> >another thing that everyone else has missed is that sourdough, at least a
> good old start is not yeast fermentation it is bacterial.
>

Thanks  Dave, the bacteria cause the sourness, but the leaving is still due
to yeasts.  From Wikipedia:

"A sourdough starter is a stable symbiotic culture of bacteria and yeast
present in a mixture of flour and water. The yeasts Candida milleri or
Saccharomyces exiguus usually populate sourdough cultures symbiotically with
Lactobacillus sanfranciscensis.[1] Lactobacillus sanfranciscensis (bacteria)
was named for its discovery in San Francisco sourdough starters.

"When wheat flour contacts water, naturally occurring amylase enzymes break
down the starch into complex sugars (sucrose and maltose); maltase converts
the sugars into glucose and fructose that yeast can metabolize. The
lactobacteria feed mostly on the metabolism products from the yeast.[2] The
mixture develops a balanced, symbiotic culture after repeated feedings."

My original point was that there is speculation that the bacteria that bees
add to nectar may specifically inhibit the yeasts that would cause uncured
honey to ferment.

Randy Oliver

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