[Sca-cooks] bread starter

[Marcus Antaya]

I'm not sure, but I haven't seen it.

Has anyone actually posted a bread starter recipe?
I know I'd like it.

Gyric

----- Original Message -----
From: "Terry Decker" <t.d.decker at worldnet.att.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, December 17, 2002 7:37 AM
Subject: Re: [Sca-cooks] bread starter


> >Years ago, I did make my own sourdough using my own starter for awhile.
> >Have you (or anyone else?) tried several different starters from a
> >place such as Ed Wood? Did you see any real differances between the
> >different starters? Or do normal differances from one batch to the
> >next, drown out the differance between starters?
>
> I've used several different starters serially over the years.  There is,
for
> instance, a clear difference between Herman and a San Francisco sourdough
> starter.  Other times the difference is not as clear.
>
> >
> >
> >If they are indeed different, how do you keep them from contaminating
> >
> >each other? Simply freeze one before you use another? I know some
> >local brewers who have so much yeast free floating and otherwise
> >around their house, that fruit juice left for a short while on the
> >counter begins to ferment.
> >--
> >THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>
> You ignore it.  The starter is an active ferment.  The dominant yeast will
> over power other yeasts  in the starter.  I suspect this may be part of
the
> idea behind chugging.  A new starter has any number of yeasts in it.
> Chugging would tend to support a rapid dominance.
>
> Bear
>
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