[Sca-cooks] Observation on Leavenings

[Simon Hondy]

Making a few loaves of whole wheat bread, and experimenting a little.

One set was made with yeast from a local brewer's recent endeavors, and the
other with my starter.

Interestingly enough here in the cold months the sourdough was very very
slow, but the yeast was quite perky, much like using regular yeast.

I ponder this, is it true that the northern countries used a primarily ale
barm starter for breads, while lower (aka warmer) countries used dough
starters?

I know for instance dough starters and ale barm were used in England, and
that no one was locked to any one kind of starter, just pondering a few
generalities.

Simon Hondy
"Cum Omni humilitate
faciant ipsas artes"
  -St. Benedict