[Sca-cooks] researching recipes

[Ciorstan]

> > So...if you don't have a kitchen that's a yeast-rich environment, and
> > want to get a sourdough starter started, but it'll need additional
> > yeast-help, you'd be better off getting a commercial "sourdough starter"
> > than using some, say, "red star" or "fleischmann's" yeast?
>
> Well, for most people in the SCA, there's probably someone who can get you
> some ale barm, and that feeds up well as a starter...

Or, ask someone to mail you a dried out bit to 'kick-start' your own. I
have an 11-year old starter, well-used. I am pretty sure I can't send it
out of the US, though.

ciorstan