Is this possible? Will the effect be the same?

The bread was horrible. Just use yeast. Yeast provides a good source of B-vitamins. Not only did Weimar's baking powder solution not provide B-vitamins, it also destroyed some of the B-vitamins naturally present in the grains.

Of course, at that time, Weimar's bread had been the type to become the object of jokes--e.g. cutting it with a chainsaw--because it was so hard. One had to run the toast through the commercial toaster two or three times to get it to brown, and if you had put peanut butter and applesauce on it, you needed a sharp knife and fork solution to be able to cut it on your plate! Once Weimar switched from using yeast to using baking powder, this all changed and the bread was lighter and fluffier, as bread should be.

All of Weimar's problem could have been solved by putting sugar into their bread recipe, as all good bread should have. The yeast consumes the sugar, converts it to CO2 and alcohol, until there is no sugar left. The CO2 is what puts the bubbles into the dough to raise the bread. The alcohol? well, it will evaporate out during baking. But the good folk at Weimar believed that sugar would "clot your veins," so they would not use it.

Blessings,

Green Cochoa.

Does this surprise?



Yeast, sugar, white flour, salt, wine, meat.

Why do I have trouble following you at times? After reading it multiple times to see what in the world I was missing, I think what you were trying to say is the reason Weimar switched to baking soda was because their yeast bread didn't rise because it had no sugar source. Though that's not what you wrote in response to Rosangela's question.


I recently heard some alcohol remains after cooking. That's why you should wait a day before eating it.

After cooking bread, is there any B-vitamins left? For some reason I thought they were destroyed.

One of the worst pizzas I ever tasted was a Weimer pizza about 35 years ago. Healthy food was not supposed to taste good. Fortunately that has changed by now. Further studies in the writings of Ellen White make a lot more sense.

Taste is sometimes in the buds of the beholder. When I first converted to wholesome food it wanted for taste. But now it tastes great. A plain carrot straight from the garden is as good as candy - better!

I agree with this.

This is the kind of misinformation that many people base their personal beliefs on, to their own harm.

Regarding the alcohol vs. the yeast in the bread, it is the fact that yeast remains active and is not entirely killed during baking that makes it safer to wait a day before eating fresh bread. Mrs. White tells us this, and I would look it up as I usually do except that I'm on a laptop now that doesn't have the EGW software installed yet. But I'm sure you could find it if you search for terms like bread and yeast.

Alcohol boils at 165 degrees Fahrenheit. This means that if any alcohol were left after baking, your bread could not have finished boiling off the alcohol, which is to say that it would have been under-cooked. You might be finding still some raw dough in it. A fully-baked loaf of bread must evaporate out the water from it, which cannot begin to boil until a core temperature of 212 degrees Fahrenheit is reached. In other words, you won't be able to boil off the water until all of the alcohol is gone first.

In short, no alcohol is left in properly-baked bread.

Regarding the B-vitamins, you don't kill them that easily. Certainly every time heat is involved, some vitamins are denatured. But to say that all of the vitamins would be lost in baking would be entirely false. It sounds like someone was trying to scare you into a raw-foods diet.

Blessings,

Green Cochoa.

Green, are you saying yeast survives 212 degrees Fahrenheit?

If not, what are you saying?

If so, what then are you saying: that yeast dies after a day?

Mrs. White gives here the rule that yeast bread should not be eaten until it is two or three days old, but that this rule does not apply to breads made without yeast. She indicates that the "yeast germs" may survive baking to a certain degree, and this is the reason for the rule.

I grew up in a home where we were not allowed to eat the freshly-baked bread. We had to wait till the next day. I guess I always thought this was common practice among Adventists.

Blessings,

Green Cochoa.