|
|
|
|
Went to Acme Bakery today
On 26 Jul 2004 15:13:39 -0700, (Phil) wrote:
>Kenneth > wrote
>> I'll send you a container if you'll send me some starter...<bg>
>>
>> Really though, if you get some, would you pass it along?
>
>I would be more than happy too, and you don't have to send me a
>container. Problem is (although I'm sure you could provide me with
>instructions) I have never dried a starter or mailed one in any way.
>The second problem is, I don't know when I'm going back...maybe not
>for 1 or 2 weeks. It's a 50 mile (4 hour) drive.
>
>I planned on getting some of the whole wheat starter, but if you want
>white starter, I'm sure they would be happy to provide it. The girl at
>the counter was super nice (we were flirtin' a little) and she said
>they always give out starter, just come on monday or tues. when
>they're not real busy.
>
>So like I said, if you provide me with instructions for doing it I'll
>send some to you.
>
>Phil Reed
Hey Phil,
Please accept my thanks. You are most kind.
About the mechanics:
Take a hunk of the starter about the size of a marble. Flour both
sides. Put it in a baggie. Press it to a thin cross section with your
fingers. Slip baggie in an envelope. Mail. (When you are ready, just
send me a private email for my address.)
That's it.
I would be happy to return the favor with some Poilne starter if you
would enjoy having it. It was given to me a few years ago by someone
else and so I cannot personally vouch for its heritage, but I do use
it nearly every day, and love the results.
Interestingly, it was my understanding that the attitude of the
Poilne folks in Paris was like that of the Acme folks, but I found
something rather different recently:
I was at the bakery in Paris and asked to see the ovens in the
basement. The proprietor was most gracious and took us down to have a
look. The baker there was also most kind, but, when I asked if "as a
home baker" I might have a piece of levain, the baker said that he
could not offer it without the permission of the proprietor. I asked
her, and got a firm "no."
It is no biggie, but I certainly believe that Acme has it right.
Certainly anyone who wanted the levain for any commercial purpose
could easily get it. Turning down a hobbyist would seem to have no
real benefit, and there is a modest downside in terms of P.R.
In any case, it you are at Acme again at some point and think of it, I
would be most appreciative.
All the best, and thanks again,
--
Kenneth
If you email... Please remove the "SPAMLESS."
|