[Sca-cooks] Starter went 'Pffft'

[Bill Fisher]

On Tue, 30 Nov 2004 01:31:08 -0600, Stefan li Rous
<stefanlirous at austin.rr.com> wrote:
> Bear commented:
> > 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.
> Or conversely if you are a brewer. Master Pug, one of our local
> brewers, has mentioned that he can not leave a bottle or glass of fruit
> juice uncovered in his kitchen for more than a few minutes or it starts
> brewing into something.
> 
> Stefan

I think my apartment used to be a crack den then, because whenever
I leave stuff out it gets all weird.

I'm afraid to make a starter right now, I don't know what it will grow.

Cadoc
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