Yes, Gregory. The full article is good. Just as the sauna is far hotter than the person sitting in it for an extended period of time, so also is the oven far hotter than the water-containing lump of dough placed in it. Until ALL of that water is gone, the dough's temperature is limited to about 212 degrees Fahrenheit. Most bread does not come out fully dehydrated, and reaches only about 180 - 200 degrees in the oven, core temperature.

Basically, kland was conflating oven temperature with bread core temperature. The sauna example helps to illustrate the distinction between a core temperature and a surrounding temperature of the environment.

Yeast can survive in the bread at those temperatures. The alcohol, however, must all be dissipated before the dough can be adequately baked.

Blessings,

Green Cochoa.

What temperatures can yeast survive to?

If Mrs. White is to be believed, kland, it appears most of the yeast does die during baking but enough may well survive to cause us problems. I'm not a better expert than she is. I don't think modern scientists are either. Do you?

Blessings,

Green Cochoa.

I cannot believe that someone is so wrong on so many things. I believe you also make things up and ignore facts even when pointed out you are incorrect. It has already been pointed out that you are misstating Ellen White regarding this. You just as well say that Mrs. White says gremlins are going to descend from the sky and are we better experts than she is to disagree with her, because she says so.

Do you think modern scientists, (or even past scientists for that matter), cannot determine if yeast is dead or alive? Really?

Do you know what "so far as possible" means? I believe you do, but choose to ignore that in order to have some pretense upon which to criticize me.

Now, if the loaves are small enough, and the temperature high enough, it may be that the yeast will all die. According to some, yeast may not survive above about 180 degrees. But loaves of bread do not always reach 180 at their core. A little research would tell you these things, but it appears you'd rather just sit back and scorn. One thing seems clear from the data that I've seen: alcohol would be long gone from the bread before the yeast all died.

Have we profited in this off-topic excursion? I'm done with it. Let's get . There's no alcohol in bread to worry about.

Blessings,

Green Cochoa.

I too accept Ellen White's statement on this issue. Even though I like hot bread, I will pray for God's help to stop.

Some confuse Matthew 26:29 with this issue of alcohol being consumed. I do what Jesus and His apostle consumed was non-fermented fruit juice.

But, I do believe the experience of Christ on the cross does apply and that is why Jesus refused it. Matthew 27:34; They gave him vinegar to drink mingled with gall: and when he had tasted thereof, he would not drink. (KJV)

Well, I'm not disputing whether we should eat freshly baked bread, but Green's insertion of why. How about you? Why should we not eat fresh bread?

As I said kland, because I trust the counsel from Ellen White.

It has just gotten that way for me after many years that I can trust her writings to this extent. I know people want a natural explanation as well. Most times that can be done.

But, what about the minority of the time when we can't make a strong naturalistic argument? I believe Ellen White anyway.

Which bread? In USA today bread keeps forever due to all the chemical poisons that is in it, so it does not make much difference how old it is when you eat it.

In our country we omit all of those chemicals, but then the bread starts getting moldy on the second day.