[Sca-cooks] Starter went 'Pffft'

[Stephen Bloch]

>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.

So since I bake bread every two weeks, and make yogurt every few 
days, my kitchen should be thoroughly infected :-)

-- 
                                    John Elys
         (the artist formerly known as mar-Joshua ibn-Eleazar ha-Shalib)
                                mka Stephen Bloch
                                sbloch at adelphi.edu