I'm more concerned that there won't be time during rising for yeast to make enough GFP: have you considered a sourdough instead? Coculture bacteria and yeast, long fermentatiob, plenty of time for GFP?
Really? I think we said with GFP beer that GFPs don't work in acidic environments. But it was also due to need of oxygen for properly folding.
GFP needs I think some 20 mins to fold properly (IIRC).
I am reading what amount of time the yeast usually works, one page mentioned 1 hour. Maybe I need to sit it for 2.5 hours to get enough GFP? The taste of the final breadf is not that important, though I would like to eat it still.
Nathan, ;)
I love the acetamidase selection marker. Will be nice to yield "green" GMOs :)
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