On 8 Nov 2003 13:38:08 GMT, Ignoramus28586
wrote:

I received your starter for which I thank you.

As I mentioned in a message by email, I am still trying to master the
art of making starters so that when it comes time to try your starter
I will be able to do it properly.

I tried to make a starter from some that another poster sent me but it
did not come out very good so I decided to get better at the business
of starters in general before I waste those starters that posters have
sent me.

I also have to learn what to do with the starter in terms of actually
making sourdough bread, and so I am practicing with that KA starter I
bought to see how things work out. I do know that, just like
commercial yeast poolish starters, you need to age the starter for a
while in the refrigerator to get a really sour taste.

But for now I am working thru the matter of hydration levels, because
I find that starter-based dough takes a lot longer to rise and higher
hydration doughs cannot hold their shape that long. I like high
hydration because it makes a chewy crumb.

I will definitely let you know how your starter works out.

Again thank you and the other poster for sending me your starters.

"Bob" wrote in message=20
...

I do know that, just like commercial yeast poolish starters, you need=20
to age the starter for a while in the refrigerator to get a really =
sour taste.

Oh, good heavens, "Bob" ... ... !

You are a veritable fountain of misinformation.

I will definitely let you know how your (Igno's) starter works out.

With a little luck, he ("Bob") will be able to get it real sour in the =
fridge.

Anybody serious about sourdough baking out there might Google
on keywords: sourdough culture maintenance. Or to save some=20
time, look at
http://www.nyx.net/~dgreenw/howshoul...tarterfor.html

Or just follow the simple instructions which come with your start,
if you are smart enough to start with one known to work.

--=20
Dick Adams
firstname dot lastnameat bigfoot dot com

On Sat, 08 Nov 2003 16:23:47 GMT, "Dick Adams"
wrote:

I do know that, just like commercial yeast poolish starters, you need=20
to age the starter for a while in the refrigerator to get a really =
sour taste.

Oh, good heavens, "Bob" ... ... !

You are a veritable fountain of misinformation.

Troll.

Anybody serious about sourdough baking out there might Google
on keywords: sourdough culture maintenance.

There are any number of websites where they advise you to store the
new starter in the refrigerator to make it more sour. Why not take a
look at the King Arthur website, for one.

Or to save some time, look at
http://www.nyx.net/~dgreenw/howshoul...tarterfor.html

That FAQ claims that starter activation comes from the environment. I
have proven that it doesn't always come from the environment. I have
also proved that it can come from the flour itself.

Anyway this dgreenw is a known troll.

"Bob" wrote in message=20
...

There are any number of websites where they advise you to store the
new starter in the refrigerator to make it more sour.=20

OK, "Bob", you're on. Where are they?

Why not take a look at the King Arthur website, for one.

Yeah, why not? It is=20
http://www.kingarthurflour.com/
Where there is the information you mention?

Or to save some time, look at
http://www.nyx.net/~dgreenw/howshoul...tarterfor.html

That FAQ claims that starter activation comes from the environment.=20

Baloney! -- that FAQ deals with established cultures.

Anyway this dgreenw is a known troll.

Darrell Greenwood is the FAQ librarian for rec.food.sourdough.

Welcome to your Flat Earth, "Bob" Your are not the only Texan that=20
believes in that.

--=20
Dick Adams
firstname dot lastnameat bigfoot dot com

On Sat, 08 Nov 2003 17:51:22 GMT, "Dick Adams"
wrote:

Anyway this dgreenw is a known troll.

Darrell Greenwood is the FAQ librarian

He's still a troll.

for rec.food.sourdough.

And you are the village idiot.

Quite true....... if you'll be eating your starter.

- Steve Brandt

"Bob" wrote in message
...
.... you need to age the starter for a
while in the refrigerator to get a really sour taste.

On Sat, 08 Nov 2003 20:58:37 GMT, "Steve B"
wrote:

.... you need to age the starter for a
while in the refrigerator to get a really sour taste.

Quite true....... if you'll be eating your starter.

So what you are saying is that resting a starter in the refrigerator
does not increase its sourness.

I base my claim that it does not on any experience with natural
starters but my experience with poolish starters made with commercial
yeast. I observed from direct experience that if I let the poolish
ferment at room temperature for a couple days and then made dough from
it that it was not anyway near as sour as when I added a 3 day rest in
the refrigerator.

But then that was a commercial yeast-based starter. I am currently
"resting" some starters I made, one of which is a flour-only activated
starter and the other two are commercial SF SD starters. I plan to age
them as long as I can hold out before I have to make my next loaf of
bread, which I anticipate will be a week.

I am hoping that these natural starters will get more sour by that
resting process, but now I am having doubts based on all the comments
to the contrary.

I fed all the natural starters a fraction of rye flour but it did not
seem to help as much as I was expecting - probably because the
starters I did make bread from had no rest.