On Mon, 20 Oct 2003 09:56:21 -0400, Feuer wrote:



Bob wrote:

days ago. This is going on day 4, and according to what I have read if
it hasn't taken off by now, I must toss it.

Seeing as how you've read a bunch of crap, maybe you should consider
that this crap is no better than any of the other crap.

Are you saying that Samartha's recipe is crap?

Making a new sourdough starter requires primarily _patience_. If you
continue to feed for a while, with a reasonable feeding schedule, no
matter what the starter looks or smells like, you will eventually
succeed. If you throw it out at the least provocation, you never will.

OK, then based on your recommendation, I will continue to feed it.
It's been 4 1/2 days and it does not smell bad, so apparently it's
still good.

Do you subscribe to the unorthodox notion that starters are made from
microorganisms contained in the grain and not the air? I say
"unorthodox" not in criticism but because almost every writer claims
that one must "catch" starter yeast from the air.

There is another unorthodox notion I have seen in a couple of places,
namely that no matter what you start with, your starter is going to
end up being dominated by local organisms. So if I acquired an
authentic San Francisco starter, the starter I make from it will
eventually degenerate into whatever would be produced by exposing
flour to my local environment.

Could it be possible that starters made with the lid on the jar start
because it is impossible to prevent contamination the environment?