[Sca-cooks] researching recipes

[Sue Clemenger]

I'm *in* the U.S.....Anybody willing to part with a dried bit of their
particular Herman-cousin? ;-)
--maire, thinking that's a Kewl Idea....

Ciorstan wrote:
>
> > > 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
>
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