On Mon, 19 Apr 2004 18:21:55 GMT, Kenneth
wrote:

The culture that you want is a symbiotic mix of wild yeasts and
lactobacilli. The yeasts occur naturally on the grain (and thus are in
the flour. The lacto critters occur naturally (are you ready for
this?) on, and in, the baker (that would be you...)

Hi again,

I just re-read my post, and realized that I left something out:

Yeasts do, indeed, grow on grapes and other things, but they cannot
live when fed flour. As a result, if you want to use grapes or some
such, it is best to simply eat them while you prepare your starter
with flour and water only...

All the best,

--
Kenneth

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