[Sca-cooks] Sourdough Starter Question

[Elaine Koogler]

I communicated sometime back with them, and understand that they may be
willing to do some mail order for me.  This is good because Phillip and I
have developed a serious addiction to the Virginia Gentleman barbecue sauce!
I wonder how it would work to get them to send me some blood
oranges..........

Kiri
----- Original Message -----
From: "Rosine" <rosine at sybercom.net>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, May 16, 2002 12:41 AM
Subject: Re: [Sca-cooks] Sourdough Starter Question


>    I bought the San Francisco starter while in SF (this back in '78) and
it
> actually survived a plane trip to Yokosuka Japan, then three years later,
> another trip to Hawaii... (carrying "food items" on a plane was a lot
easier
> back then!). It died finally when I forgot to feed it... until it died,
> however, the distinctive "tang" of the San Francisco yeast strain was
strong
> and clear.
>    Years later, I bought another packet of dry starter in, of all places,
> Disneyworld Fla. It did quite well too, and again, the flavor stayed
sharp -
> until I started taking it backpacking with my Boy Scouts. It appears that
> the constant change from crockpot-in-refrigerator to warm/cool/warm again
> crock in backpack or tent did make an appreciable difference. The flavor
> sweetened a bit over time.
>    I've got a new packet of San Fran yeast (thanks to Foods of All
Nations,
> doncha know - and Kiri, they're reopening sometime in the next few weeks),
> and it's growing well, poor little baby 3-day-old that it is. The scent,
if
> you can take my word for it, is already "right".
>
> Rosine
>
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