On Wed, 25 Aug 2004 19:57:56 -0400, "Dee Randall"
<deedoveyatshenteldotnet> wrote:

>
>"Kenneth" > wrote in message
.. .
>> On Wed, 25 Aug 2004 02:34:22 -0400, "Dee Randall"
>> <deedoveyatshenteldotnet> wrote:
>>
>> >if one has a chef the
>> >size of a walnut, would this chef be used in place of a starter that was
>> >called for in the recipe, or would it be IN ADDITION to the starter
>called
>> >for in the recipe.
>>
>> Hi Dee,
>>
>> The chef IS (a small amount of) the starter. (Ignoring here the
>> specifics of its stage of development.)
>>
>> The chef would be used to make as much starter as you need for a
>> particular recipe.
>>
>OK, using your answer and terminology:
>So the "small amount of " starter (the chef) would be used to make more
>starter, right? NOW, when bakers talk about adding the chef (which is a
>small amount of starter [and I'm assuming that this is left over from
>yesterday's baking or two or whatever) to their dough to make bread, this is
>not in actuality true, but they actually use this chef to make MORE
>starter to add to their dough to make bread -- NOW, how do they do this in
>one day?
>
>Thanks,
>Dee
>

Hi Dee,

Why do you assume that they do it in one day? Often, it takes longer.

Depending on the temperatures though, it is certainly possible to do
it in one day.

Why don't you just follow any of the recipes posted here, in the FAQs,
on sites that folks who post here offer, or in the many books that are
available?

All the best,
--
Kenneth

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