Talk:Salt-rising bread

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 10:04, 3 July 2008 (UTC)[reply]

not neutral and needs inline referencing[edit]

This needs some sort of tag or template to say "you are too attached to your subject (i.e. not neutral)" and "you need inline references". But I can't be fucked looking them up. 41.204.76.252 (talk) 20:37, 21 March 2012 (UTC)[reply]

Bacillus subtilis?[edit]

Sounds a lot like Bacillus subtilis. There may be a number of these gut bacteria involved which like body temperature and neutral to alkaline pH. B.subtilis does produce a distinctive cheesy odor and also "ropeyness", don't know about the outgasing however. B.subtilis is also found almost everywhere but is killed by acidity and sustained baking temperatures. 75.14.211.11 (talk) 08:33, 29 December 2014 (UTC)[reply]