www.sausagemaking.org

Here's a link to a few pages from a book called Bakewise about the effects of spices on yeast... http://books.google.com/books?id=b-iwjIb2RxwC&lpg=PA479&ots=ux3N8pYBu9&dq=spices%20that%20affect%20yeast&pg=PA479#v=o

Thanks Fatmat. Would you credit it! I'd never in a month of Sunday's thought that spices would have that effect. I guess that's 'cos when I use spice it's generally in an enriched dough, so more yeast is needed.

Phil

It looks like some, like ginger, give a boost to yeast, but on the downside, some (like ginger!) have antibacterial effects which will affect sourdoughs.