On Mon, 29 Feb 2016 14:27:54 -0700, graham > wrote:

>On 29/02/2016 1:58 PM, notbob wrote:
>> On 2016-02-29, graham > wrote:
>>
>>> There are two schools of thought to this question. Traditional
>>> Californian-style sourdough uses a batter based on equal weights of
>>> flour and water (100% hydration using bakers' %) so it's a thickish
>>> batter. The French style, pain au levain, which has a subtler
>>> flavour, uses a dough-like starter based on ~60g of water per 100g
>>> dough (60% bakers' %). The batter favours acid producing bacteria
>>> that are the trademark of San Francisco SD bread. Therefore, if you
>>> want to make that type of bread, use a thick batter, but definitely
>>> a batter. Of course long proofing stages using the French starter
>>> will result in a sour tang.
>> HTH
>>
>> It does. Immensely.
>>
>> I've also read where the San Francisco wild yeast is not limited to
>> the SFBA. That explains why a Denver bread maker usta make a SF SD
>> that was better than my memories of the real deal.
>>
>> Looks like I gotta lot more research to do.
>>
>> nb
>>
>>
>There is a lot of folklore and "old, married, females' tales" attached
>to SD Bread, especially from SF. The principal bacterium is called
>"Lactobacillus sanfranciscensis" but this is found in SD cultures all
>over the world. The yeasts and bacteria IMO come from the wheat grain
>and are not floating around in the SF atmosphere in any appreciable
>numbers, in contrast to what some devotees would have you believe.
>The wild yeasts are specific to the source so after making a starter
>from grapes or plums, the wheat beasties will eventually replace the
>fruit beasties. Note, you don't use wine yeasts to make beer and vice
>versa. Note, this is all my opinion but I am not alone in thinking this.

True. And using grapes or plums to make a starter only slows down the
process because "the wheat beasties will eventually replace the fruit
beasties" takes time and is a useless step. Better aim straight for
wheat beasties.

--
Bruce