[Sca-cooks] Seeking

[Martinsen at ansteorra.org]

Bear - you are my hero.....I think you know more about 
bread than anyone I will ever know..

vitha


On Mon, 6 Jun 2005 12:34:00 -0500
  "Terry Decker" <t.d.decker at worldnet.att.net> wrote:
> The aerobic/anaerobic cycle in a starter completes in 
>about 12 hours at room temperature.  Once the 
>fermentation stops, mold growth can set in.  Three days 
>without refrigeration or feeding would turn my starter 
>into a mold factory, which is why I recommend feeding 
>daily if the starter is at room temperature and once 
>every three days if refrigerated.
> I've never seen it take more than three days to get a 
>good fermentation rolling, but it may take several months 
>and a number of uses to get proper flavor and potency.
> 
> Bear