Brian Mailman wrote:
I'm told our starters are different,
It would be interesting to know who says what.
Who isn't you, obviously.
IMO, you are being uninformative and avoiding to answer.

Nice PKB. and nice snipping out of context--I've certainly seen that
before. Are you going to assist the OP in his quest to develop his starter?

No, can't do that here, would be OT;-)


http://tinyurl.com/328kah http://tinyurl.com/2ufwgt

"host not found."

Hmmm - must be copyright infringement take down. Well, Internet is not
what it was. My guess is that even putting a single comics may not fall
under fair use copyright, although here it is in the context of
demonstrating a situation, I don't want to push it.

Therefore, here are some "clean" links but you may have to put something
in and get inundated with pop-ups:

http://www.gocomics.com/nonsequitur/2007/04/17/
http://www.gocomics.com/nonsequitur/2007/04/20/

I repeat:

Do you have anything to add about Indiana sourdough, or what the OP
can do to improve his processes?

That's irrelevant here, and you know it.

Well, again:

Who is the secret clan of SF bakers claiming their starters to be
different from the rest of the world's?

You know (or don't), that's a quality issue. If you are distributing
your starter as "SF" based, trying to create the impression that the
starter is "special" by association and not by fact, as it is my
impression, I try to find out what is behind it.

So, could you please explain yourself about the speciality of your
starter and those in your peer group who claim their starters to be
different as you said in your recent post on this news group.

I am listening.


Samartha

Mike Avery wrote:

Michael wrote:
snip

Of course, the goal isn't to make and feed starter, though given the
amount of talk about that here you'd think it was. The goal is to make
bread. There are a number of good recipes at the friends of Carl web
page, listed above, as well as at my own web page
http://www.sourdoughhome.com

I hope you'll continue in your quest to make sourdough bread,
Mike

Without a good starter no way to make good bread. I for one took a long time
to learn. But with the help from this group and 3 years I am now getting
the knowhow and getting good bread.

Thanks Mice and all who pose here, Joe Umstead

"Joe Umstead" wrote in message ...

But with the help from this group and 3 years I am now getting
the knowhow and getting good bread.

Well, with more years than that, I get edible loaves most of the time.

Thanks Mice and all who pose here ...

Yes, and not to forget Ticker, the Cat who also poses as a sourdough
authority.

--
Dicky

I'm a newbie at this, too. I've been lurking and trying to learn from
this group and I agree with you, Joe. The people in this group have
been a lot of help. I also appreciate Mike Avery's web site,
sourdough.home. Lots of good information there!

Thanks to all.

On Wed, 09 May 2007 12:37:32 GMT, "Dick Adams"
wrote:


"Joe Umstead" wrote in message ...

But with the help from this group and 3 years I am now getting
the knowhow and getting good bread.

Well, with more years than that, I get edible loaves most of the time.

Thanks Mice and all who pose here ...

Yes, and not to forget Ticker, the Cat who also poses as a sourdough
authority.

Samartha Deva wrote:
Brian Mailman wrote:

I repeat:

Do you have anything to add about Indiana sourdough, or what the OP
can do to improve his processes?

That's irrelevant here, and you know it.

Ah. I suppose then, that it's beneath your skill set to be offering
advice to the poster about his starter and you'd much rather be hassling
me about an offhand comment than doing something actually productive.

I would have supposed from the name of the group that the OP thought
asking about his starter would be relevant in this group.

B/