[Sca-cooks] Starter went 'Pffft'

[Chris Stanifer]

--- Bill Fisher <liamfisher at gmail.com> wrote:


> Yeah, it has definitely been my experience that not all 'sourdoughs' are
> sour.  It is just a term for the construction as opposed to yeasty breads
> where you add refined yeast. 


In modern parlance, you may be right.  However, traditional sourdough is sour, hence the name.

> Is there any way to import the lactobacilli to do the work for you? Or 
> a way you can "seed" your environment with a strain?
> 


Sure there is.  You can order a good sourdough starter online, or from some bakery supply shops,
or have a friend dry out a few tablespoons of starter and send it to you.  Once you use the
starter a few times, you should have plenty of Lactobacilii in the air.  Just don't leave your
milk out overnight...

William de Grandfort




=====
Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.


		
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