"Mike Romain" wrote in message g.com...
I use SD for growing my rye breads and want to try it for my next
Anadama. (my wife doesn't like brown bread so don't make it often)

By the time you mess up your bread with molasses and cornmeal, sourdough
leavening is not going to make much difference one way or the other, except
to make it harder to make.

There are people creating their sourdough legacies by making all kinds
of unlikely stuff with SD culture, and you will never catch up with them.

My particular wife needs whole-grain bread for her alimentary function, but she
does not care one way or the other about sourdough in that respect, even if
it were possible to recognize sourdough flavors above the natural whole-
grain flavors. She does seem to like the SF-type sourdough made here, but
actually it is all (else) that she knows.

What about a whole wheat using SD starter instead of commercial yeast?
I don't know bread machines, can they even take SD with it's odd timings?

Bread machines are designed to work with instant yeast. But bread-machine
buggery is not unknown.

I had a request yesterday for Pizza, so grew up some SD for the crust.
Turned out nice and airy thick with a crispy crust. Mmmm.

I am sure you are very versatile. But, you know, by the time you get salami,
anchovies, garlic, cheese, onions, hot pepper, and all that stuff on top, what is
underneath is largely inconsequential.

Please do not use expressions like "Mmmm", "yummy", etc.

It is the featured album today he
http://www.mikeromain.shutterfly.com

The photos seem to be in-focus and properly exposed. It is always a pleasant
surprise when that happens.

--
Dicky