On Sun, 4 Apr 2004 18:03:55 -0700, "Dusty"
wrote:

Hello Fred, Kenneth & all;

"Kenneth" wrote in message
.. .
On Sun, 4 Apr 2004 09:52:24 -0500, "Fred"
wrote:

My starter was made from a formula in my professional baking book so I
assume it worked for someone at some time before. The book also mentions
that starters that are moved will change because the change of natural
yeasts, so my feeling was that my own starter would get a local "flavor"
in
a similar manner to one transported from San Francisco. I'll give it a
couple of days and see what happens. You're probably right. Take care.

Fred
...
"Dusty" wrote in message
...
...
As a SD beginner, I suggest that you purchase a starter that has a bit
of
a
pedigree. It will help you by giving you a solid foundation from which
to
grow your sourdough experience. Trust me, neither Joe Heitz, nor
Robert
Mondavi leave the fermenting of their fine wines to "whatever they find
on
their grapes that day..."
...
And no...you cannot "make" a "sourdough culture" out of yeast,
potatoes,
grapes, or any of the other litany of processes that so many try to
foist
off on unsuspecting folks. Yes, they will create something that may
even
be
active and look like sourdough...but those paths have about the same
possibility of success and are similar to trying to make your own
penicillin
by using your shoe-scrapings...
...
[Kenneth replies here]
Howdy,

Regarding the potato or grape approach:

With respect, I do not agree with Dusty. Those things can be used to
make good starters, but there is a better way that the approach
usually suggested:

The critters that we want to culture for a starter are in the grain,
and also in the baker (don't ask...) The other things (grapes, etc.)
don't really hurt anything, nor do they help. When you are ready to
mix the grapes, flour, and water, do yourself a favor, and first eat
the grapes. They follow the remaining instructions. You are likely to
end up with a starter that you can bake with happily.

Next, the issue of geography seems to be a myth. I am no biologist,
but the commonly suggested explanation (that the local yeasts will
take over) is rather like suggesting that a herd of cattle will
eventually become a gaggle of geese if the cows roam too close to the
river.

There are billions upon billions of active yeasts and lactobacilli in
every droplet of a viable starter. If they are properly fed, nothing
will take 'em over.

Regretfully, I must disagree a little with my good friend Kenneth--or at
least clarify my previous remarks.

Big SNIP of interesting post

Hey Dusty,

I am proud to be called your friend...

That said, what did I offer that you were disagreeing with?

Thanks,

--
Kenneth

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