[Sca-cooks] bread starter

[Kirsten Houseknecht]

i *have* my own set of starters..... and am working on some new ones.. i
just really liked the idea of having "direct descendants" of the SCA period
ones my persona would have used!!!

also we wanted some from our respective ancestral homes.......
Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

"Did you vote?  No?   Then don't come whining to me...."
----- Original Message -----
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
To: <sca-cooks at ansteorra.org>
Sent: Monday, December 16, 2002 2:17 PM
Subject: [Sca-cooks] bread starter


> Simple organisms change fairly rapidly, so it is doubtful that they are
> identical to the ones 500 years ago, but they probably wouldn't lose the
> qualities which make a good bread yeast.  One also needs to remember it is
> not just the yeast, but the lactobacilli which produce a good starter.
> Fortunately, the travel together in the same dry starter culture.
>
> If you want some different starters, buying them from Ed Wood or a similar
> dealer is the easy way to do it.  Wood has a good reputation.
>
> If you just want to experiment with sourdough starter, make your own.
>
> Bear
>
> > i was reading the book "Classic Sourdoughs" by Ed Wood....
> > <yes, Devra, of Poison Pen Press, probably has my credit card number
> > memorized by now>
> >
> > anyway his comapnay "Sourdough international" sells sourdough starters
> > gathered from all over the world.  i was wondering what any
> > of you thought
> > about it... some of the cultures may well be *identical* to
> > ones available
> > in period... one of the bakeries he got his from has been in
> > continuous
> > operation. using the same starter strain since 1670 something.....
> >
> > http://www.sourdo.com/index.htm
> >
> > Kirsten
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