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Would actually be interesting to know how old grains would interact with commercial yeast. As it has less gluten/structure it already struggles to hold onto the (slow) C02 produced by Sourdough yeast, I could imagine it really struggling with the pace that commercial yeast would rise.
(I should probably cross post this straight to the Guardian readers thread)
branwen
JWestland
Do it, only m&s and artisanal bakery bread is edible ;)
Sourdough for the people!
Joking aside, bread baked with old grain species that do not require ploughing is also far more environmentally friendly.
Could be a win for all :)