SC - Aluminum and other metal pans

[Ron and Laurene Wells]

In a message dated 7/17/00 9:19:19 AM Pacific Daylight Time, ChannonM at aol.com 
writes:

> 'm hoping some of our baking types out there can give me some pointers. 
>  First of all, I have read everything in the Florilegium on sourdough, 
bread 
>  recipes and flour (hah, beat'cha to it Stephan! ;) )

Sourdough starters are pretty finnicky when they are first born.  First of 
all, they work better in a kitchen which has done a lot of baking in the past 
(the yeast organisms remain in the "air", and will speed along the souring 
and fermenting process when they fall on the starter).  Also, your area may 
not have a very strong concentration of souring bacteria, which means it will 
take quite a bit longer to get the process rolling.  As for the thick skin 
which forms on the top, I suggest stirring this back into the starter, since 
it will contain additional yeast and bacteria which has fallen on it from the 
air.  My starters usually take about 12 days to get fully soured.  And I bake 
almost every day!  Just let it sit and work, feeding it about every 4 or 5 
days, and don't refrigerate it until it is fully soured.

If you can't wait for sourdough, throw a little vinegar into it... or sour 
cream or buttermilk.

Balthazar of Blackmoor

In the mornin' I go walking, 'cause it helps the hurtin' soften.  I've seen a 
lot of places, 'cause I miss her very often.