[Sca-cooks] Starter went 'Pffft'

[Terry Decker]

If you are even a casual baker, you have a kitchen full of yeastie beasties, 
getting a starter to rise should be no problem.  It's the lactobacilli that 
produce the tang and the flavor that are hard to find.

Bear

> The new starter has been doing well (made with Red Star yeast), but I will 
> take your advice and
> try getting a *second* batch going, with no yeast (spontaneous 
> fermentation).  Perhaps the
> yeasties who reside with me in my apartment are made of sterner stuff...
>
> William de Grandfort