SC - Sourdough starter

[Leslie Lansdowne]

At 10:15 AM 10/20/00, you wrote:
>According to my resident expert on the subject, it's just resting.  He 
>says that
>when you first put the yeast in, it's like a primary fermentation...it 
>just goes
>nuts.  Now that there are not as many nutrients available, it goes more 
>dormant,
>having reached a kind of equillibrium.  The longer you let it go, the more 
>sour
>it will get, the sourness being a result of the waste products from the
>fermentation.  This fermentation is still going on, but at a significantly
>slower pace.
>
>Hope this helps!
>
>Kiri

It does help, thanks!  I guess I won't dump it after all!

Marsaili:-)


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