Good luck!

http://samartha.net/SD/docs/DW-post1-4n.html#061
http://samartha.net/SD/docs/DW-post1-4n.html#066

And no - I am not buying another larger fridge to ferment my bread stuff
in there which takes 24 hours to rise. Not even trying in my current
fridges.

"Matadero Creek Bakery" - hmmm..... try googling it.

The molds growing in my fridge are black, grey or pink.

Sam

Randall Nortman wrote:
> Just came across a rather novel (to me) idea -- starting a starter in
> the refrigerator. This is as opposed to starting it at room
> temperature, and only once it is solidly established and stable
> putting it in the refrigerator for storage purposes. The dead-simple
> process is described he
>
> http://www.parc.com/apte/bread.shtml
>
>
....