On 8/1/04 9:06 PM, "Charles Perry" > wrote:

>
>
> Fred wrote:
>>
> ...You suggest that a local culture will end up about the same no
>> matter the location. The critters in San Francisco aren't any different
>> than the critters in Mishawka, Indiana. Sourdough is sourdough is
>> sourdough...
>
> Maybe. Maybe not.
>
> I do think that bread making procedures, ingredients, and
> environment have as much to do with the outcome as the strain of
> sourdough being used, given good active cultures. However, Dr
> Woods of Sourdough International claims considerable differences
> in various cultures that he sells. He invites people to make his
> "World Bread" recipe to check that claim out. He must believe it
> to be so or he would not make a claim so eaisily challenged.
>
> Further, while Lb SF may be found in all continuously propagated
> SD cultures, it does not follow that they are all Identical. All
> Humans are Homo Sapiens Sapiens, but you can cetainly find groups
> in different geographic locations that have different
> characteristics.
>
> Regards,
>
> Charles

Well Charles....

For whatever it's worth. I've got three sourdough cultures. One I bought
from King Arthur in 1994, a second I made myself from organic rye flour
using Laurel Robert's Desem method and a third I made from organic hard red
wheat flour. They are all different. Not dramatically so, but different. I
rotate them all, feeding each twice a week. In the summer months they are
kept in a refrigerator, in winter, the basement. The hydration level that I
keep them at and the sponge build temperature are the biggest flavor
variables.

I am sure Ed Wood's cultures are uniquely different. I believe once a
specific culture matures to dominance, it's stability is assured, given
consistent maintenance.

Will