Mike Romain wrote:
That's like Eskimos having hundreds of works for 'snow'. It is still
'snow'.


Not if you are an Eskimo - there it's a hundred (or was it in the 20's?)
different "snows".
You folks really need to tell the gent posting the so called 'FAQ' to
stop posting it. Every time I quote stuff from it, you all tell me it's
just plain wrong!


Come on - that would take all the fun out of it.

Seriously - dealing with the FAQ, you'll have to read between the lines,
get the gust of all the contradicting posts and do your own thing.
There are some real treasures in the SD FAQ.

And, I think it's possible to volunteer time to clean it up. If you got
energy for it...

Once, there was a guy making his own web site with recipes from the FAQ
- without giving credits. He did not last long and vanished from the web
AFAIK.
It shouldn't be called a Frequently Asked Questions post, but a
Frequently Posted Bullshit post.


Yeah, come on....
Again - if you got juice for it, help cleaning it up!

Somebody is changing it. Once I found a formula which was incorrect -
when I tried to find it recently, the whole section was gone.

Sam

Sam wrote:
Yeah, come on....
Again - if you got juice for it, help cleaning it up!

Somebody is changing it. Once I found a formula which was incorrect -
when I tried to find it recently, the whole section was gone.

Sam


OK, why don't we take it one section at a time, post it here and dissect
it. I do have too much time on my hands. Going to a camp this weekend
for a few days up in The Great White North, but otherwise I have time to
post and edit and make a package up.

It is obvious 'I' don't have all the correct knowledge to properly
correct a Sourdough FAQ, but I'll bet there are enough folks here so we
either get it right or 'really' confuse the crap out of everyone. ;-)

I will start a fresh thread and I will start with the section in
question, the glossary of terms. That aught to be good for a while.

Mike

Mike Romain wrote:
Brian Mailman wrote:
Mike Romain wrote:

Levian, biga, sour just mean 'sponge'.

No... "levian" would be a HUGE amount of "sponge."
^^

I will continue to point out the obvious. But then again, if it needs
to be explained it loses the humor.

And the rest is not correct.

That's like Eskimos having hundreds of works for 'snow'. It is still
'snow'.

Actually, that's a myth, too, from what I've heard.

You folks really need to tell the gent posting the so called 'FAQ' to
stop posting it. Every time I quote stuff from it, you all tell me it's
just plain wrong!

Are you the fellow we've already told a while ago that the FAQ is not
authoritive? If not, "the FAQ is not authoritive."

B/

Brian Mailman wrote:
Mike Romain wrote:
Brian Mailman wrote:
Mike Romain wrote:

Levian, biga, sour just mean 'sponge'.

No... "levian" would be a HUGE amount of "sponge."
^^

I will continue to point out the obvious. But then again, if it needs
to be explained it loses the humor.

And the rest is not correct.

That's like Eskimos having hundreds of works for 'snow'. It is still
'snow'.

Actually, that's a myth, too, from what I've heard.

You folks really need to tell the gent posting the so called 'FAQ' to
stop posting it. Every time I quote stuff from it, you all tell me
it's just plain wrong!

Are you the fellow we've already told a while ago that the FAQ is not
authoritive? If not, "the FAQ is not authoritive."

B/

So lets fix it.

It should not be posted here as a reference if it is just plain wrong.
That goes against all things 'FAQ' related.

FAQ's are supposed to have the 'correct' answers in them, not every
piece of BS ever spouted about the subject.

Mike

On Fri, 14 Dec 2007 10:01:04 -0800, Brian Mailman
wrote:

No... "levian" would be a HUGE amount of "sponge."
^^

I will continue to point out the obvious. But then again, if it needs
to be explained it loses the humor.

Hi Brian,

Hey, I could use a laugh...

What do you think "levian" means?

I do not believe there is such a word (in American English
anyway.)

Thanks,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Mike Romain wrote:
Brian Mailman wrote:
Mike Romain wrote:

You folks really need to tell the gent posting the so called 'FAQ' to
stop posting it. Every time I quote stuff from it, you all tell me
it's just plain wrong!

Are you the fellow we've already told a while ago that the FAQ is not
authoritive? If not, "the FAQ is not authoritive."

It should not be posted here as a reference if it is just plain wrong.

Ah, it's coming back to me. Yes, you are that fellow. I don't think
anyone has said it's completely wrong; just that it's not authoritive.

FAQ's are supposed to have the 'correct' answers in them, not every
piece of BS ever spouted about the subject.

Feel free to write one, and have it posted....

B/

Kenneth wrote:
On Fri, 14 Dec 2007 10:01:04 -0800, Brian Mailman
wrote:

No... "levian" would be a HUGE amount of "sponge."
^^

I will continue to point out the obvious. But then again, if it needs
to be explained it loses the humor.

Hi Brian,

Hey, I could use a laugh...

What do you think "levian" means?

"if it needs to be explained..."

I do not believe there is such a word (in American English
anyway.)

That's a box to think outside of.

B/

On Fri, 14 Dec 2007 17:15:48 -0800, Brian Mailman
wrote:

Kenneth wrote:
On Fri, 14 Dec 2007 10:01:04 -0800, Brian Mailman
wrote:

No... "levian" would be a HUGE amount of "sponge."
^^

I will continue to point out the obvious. But then again, if it needs
to be explained it loses the humor.

Hi Brian,

Hey, I could use a laugh...

What do you think "levian" means?

"if it needs to be explained..."

I do not believe there is such a word (in American English
anyway.)

That's a box to think outside of.

B/

Hi again Brian,

Quite obviously, my intellectual strengths are not up to the
task.

Might you just tell me what your are intending?

Sincere thanks,
--
Kenneth

If you email... Please remove the "SPAMLESS."

well... definitions aside- this whole process has seemed pretty
intuitive anyways.

Im convinced both my starters are ready to go, at this point. Stopped
following the directions in Bread Alone to make a liquid starter, and
have cut down the proportions. Maybe tomorrow i can test out a loaf
of bread and see how it goes.

On 12 Dec, 22:49, Randall Nortman wrote:
....
Most folks here scoff at the idea of starting a sourdough starter with
commercial yeast. It is at best unneccessary, and at worst
counterproductive.

--
Randall


The reason most folks scoff, Randall, is because it's a bit like
wanting a field full of cows, you can't find cows so you put sheep in
instead then fool yourself into thinking, the cows'll come
eventually.

I used a starter made with commercial yeast for years. It was nothing
like the sourdough starters that I've used, ever. Incidentally I also
have a starter made from ginger beer yeast which contains lb's a
various yeasts including S.c. it is also nothing like sourdough, nice
but not sourdough.

So if you want cows you'd better get cows.

Jim

On 12 Dec, 22:54, Mike Romain wrote:
....
The commercial yeast gives one good blast to make you think something is
going on, then it dies and you have to wait the 4 to 7 days for the wild
yeast to take over.
...
Mike

You talk like you've tested your starter Mike. I suspect you're
talking from your Google. How do you know that wild yeasts have taken
over? My experience of using yeast is that it never dies. It may well
revert to type becoming like wild S.c. but it never dies out from my
experience. At least it has always made bread that tastes like it was
made with S.c.

Jim

On 13 Dec, 01:04, Shmooey wrote:
I ...
Im not sure what the difference between a chef, poolish, biga, levain,
starter ETC is... ...
sites talking about starter terms, including 'chef' :http://www.recipetips.com/kitchen-ti...ection-35.html

The main difference between these terms is the language they came
from. There are technically speaking differences between some but they
are rarely understood or agreed on. Pople just use them because they
either don't know any different or they just want to soudnd clever. I
prefer to speak English and say 'starter'.

Jim

On 13 Dec, 21:53, Mike Romain wrote:
Dick Adams wrote:
"Mike Romain" wrote in shosting.com...

[ ... ]

'Chef' is just dormant starter that has gone 'flat' and lost it's
bubbles, after a grow period same as 'mother'. I call that dormant
Starter. If I leave mine like that for very long, it dies.

Levian, biga, sour just mean 'sponge'.

I have been using the terms starter and sponge which mean the same thing.

'Sour' to me is the smell. ...

Herewith, based on my authority as R.F.S. Chief Immoderator, I designate and
confirm you, Mike Romain, as Minister of Misinformation for this newsgroup.

--
Dicky

Yup, me quoting right from this FAQ, eh.http://www.faqs.org/faqs/food/sourdo...ection-35.html

LOL!

I think Darrell Greenwood should take 'some' of the credit too, his FAQ
for this newsgroup....

Mike- Hide quoted text -

- Show quoted text -

There's a lesson there Mike. Don't talk crap about crap you don't know
crap about.

Jim

On 14 Dec, 15:46, Mike Romain wrote:
...
It shouldn't be called a Frequently Asked Questions post, but a
Frequently Posted Bullshit post.

Mike

Mike, he posts it to make gullible idiots stand out. Okay that's not
quite true but that's the effect.

Jim

On 14 Dec, 18:01, Brian Mailman wrote:
...
....
Actually, that's a myth, too, from what I've heard.

Yeah I have it on good autority that that's rubbish. We have almost as
many words for snow.

You folks really need to tell the gent posting the so called 'FAQ' to
stop posting it. Every time I quote stuff from it, you all tell me it's
just plain wrong!

Are you the fellow we've already told a while ago that the FAQ is not
authoritive? If not, "the FAQ is not authoritive."

B/

Yeah, he doesn't listen, he even miss quotes people taking the ****
out of him as if it were his onw words. He really is full of himself.