On Wed, 05 Mar 2008 00:29:26 GMT, "Mikey S." wrote:


specialty bread. I have been making these loaves with both my own starter
and with one from Carl's friends, both work well, the 'Carl's Oregon Trail'
starter rises a little faster and makes a less sour bread with a rather pale
but tasty crust, the 'Mikey's NJ ' starter rises slower but makes a more
sour loaf, with a richer golden brown crust that I love.

Will someone help me understand why / how a starter can affect the
color and taste of the crust?

TIA

Burney




Burney dot Huff at Mindspring dot com