SC - non-member submission - re - must

[harper at idt.net]

And it came to pass on 7 Nov 00, , that Decker, Terry D. wrote:

> Southern European bakeries tend to use a continuous starter, probably due
> to limited ale production.

And perhaps household kitchens as well?  In a couple of recipes, 
Nola refers to using sour leavening to remove the burnt taste from 
scorched soups and pottages, so it was probably readily available 
in the kitchen.  And of course a sourdough starter is easy to 
maintain, especially in a busy kitchen where it gets replenished 
often.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net