Hi All,

My favorite farmgirls recently built an old-fashioned wood-fired baking oven
(the kind that you rake the coals out of before baking).
They sell the delicious loaves along with their produce and milk.

Lisa told me yesterday, as she handed me a loaf of fresh whole wheat
sourdough raisin bread, that when she added my honey
as a sweetener, that the loaves did not rise well.

I'm curious if the symbiotic bacteria in my raw honey kill or retard the
yeast in the dough.

Anyone have information or experience with this?

Thanks,
Randy Oliver

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