[Sca-cooks] Fermentation Sponge Question

[Aldyth at aol.com]

In a message dated 4/1/2007 8:23:14 P.M. Mountain Daylight Time,  
StefanliRous at austin.rr.com writes:

believe  this is talked about in the yeasts-msg file in the  
Florilegium,  which I mentioned earlier in this thread.




I did read that thread.  I was more thinking about starting a new  sponge vs 
using an established one.  I can't convince myself that straight  barley flour 
with water and whatever wild yeast floats around will stand up and  salute by 
itself.  And adding more barley flour when it comes time to make  the bread 
would have a heavy flat result.  But a sponge with a good whole  wheat flour 
would support a barley flour proof.  
 
Too much coffee and not enough sleep.  I will pull out the paper  tomorrow 
and see why my brain turned without signaling. 
 
Aldyth
 
If it is not  any fun, stop doing it. Find something that is fun, and start 
doing it. Life is  too short not to have fun.



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