From: cosmicaug@hotmail.com   
      
   Frederick Burroughs wrote:   
   > August Pamplona wrote:   
   >> Frederick Burroughs wrote:   
   >>   
   >>   
   >>> I tried to adapt it to growing mushroom mycelium as an adjunct to the   
   >>> yeast. The attempt was a compleat failure. The dough rose, but fell   
   >>> flat during baking. The bread tasted bitter, and smelled of burnt   
   >>> hair and rubber, and burnt popcorn.   
   >>   
   >>         Rather than having living cells doing what living cells do you   
   >> are probably having the enzymatic loads of lysing cells (mycelial   
   >> fragments, really) doing the work (however effectively) of your   
   >> fermentation (of both your bread dough and the fungal cell remnants).   
   >> I suppose that it is not surprising that this results in totally   
   >> different flavors and not in a good way. I mean, if you put your   
   >> maitake in a blender and let it stand for however long this was at   
   >> room temperature I would not expect it to taste very good.   
   >>   
   >>   
   > Good suppositions. The raw dough itself had a sweetish aroma, but   
   > distinctly different from yeasty dough. On baking it became repulsive.   
   > I'm wondering if, unlike yeast, mushroom mycelium does not bake well at   
   > high temperatures (450° F)? Many mushrooms develop awful tastes when   
   > cooked at too high a temperature.   
      
            That could be the case but the temperature is never going to be   
   that hot inside the loaf itself. Unless such bad flavor components from   
   the crust dominate the rest it probably shouldn't turn out as bad as   
   what you describe. I suspect that it might have been bad throughout the   
   whole loaf. Did you ever taste the raw dough? I'm just wondering if it   
   was also very repulsive.   
      
   August Pamplona   
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