Hello there--

Much thanks in advance for where ever this email
travels and for the eyeballs that take the time to
read it.

You probably encounter this question from time to
time, but I am getting a lot of conflicting advice.

I've been trying to create a natural sourdough starter
for a few years now. I've been successful getting
natural starters, but alas, none are sour.

I'm in the East, Rockaway Beach, NYC. I'm going under
the assumption that I can create a sourdough culture
over here...

I've tried organic flours (unbleached white, rye, and
wheat in various combos) and filtered water. I've
tried organic grapes with the above-- no luck. I've
always gotten starters, no real problem, but none
sour. I've lagged feedings on them as well, some for
periods of several days... others more quickly. No
difference, really.

I've even tried cheating (out of frustration), by
opening Lactobacillus Acidophillus gel caps and
pouring the contents into a flour-water mixture.
Voila! Sourness! After a few feedings, it hummed
along. I was cheating, but, I finally had the
sourness.

After only another week or two, the yeasts took over
and the bacteria seemed to be non-existent. No more
sourness. It disappeared. All gone. No more.
Bye-bye.

One thing I have not done yet, but probably should, is
temp control. I have fermented at 68-70F pretty
consistently. I have heard that the temp should be
closer to 90F.

I did visit Acme in SF and they proof at 68F, I
believe. I didn't ask what temp they kept their
starter at, but I did notice that it seemd to be out
in the same area as the proofing loaves.

I dunno. Short of the temp issue (which I will try
next) I am looking for ideas.

I don't want to stoop to buying a culture!

Any input appreciated.

Ron Farrell


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