On 5/27/2016 7:08 AM, Shadow wrote:
> http://samartha.net/SD/
>
> It's still there, although he no longer writes, has a lot of
> scientific and practical data.
> Worth archiving, IMHO, in case the site disappears into Internet
> limbo.
> FWIW
> []'s
>
> PS Just checked it to see why my bread came out "less sour". I
> fermented at 20 Celsius. Favors the yeast over the sour bacillus.
> Winter here in Brazil, I usually ferment around 30 Celsius.
>
> http://aem.asm.org/content/64/7/2616.full.pdf
>
I found that site to be helpful when I first started playing with
sourdough. Thank you for posting the link.