>
>
>
>Wcsjohn wrote:
>>
>
>
>>... secondly, I like the flavour produced by a no-yeast, Gossellin style
>rest.
>>
>How do you folks that use this method overcome the problem of
>incomplete mixing of the stater culture and the flour and water
>mix? I have tried various combinations of thickness of each and
>only have complete mixing when everthing is so thin that I have
>to add flour later which I don't think is in the spirit of the
>method.
>
>Regards,
>
>Charles
>--
>Charles Perry

I just add the culture to the warmed dough and remix.

If I were sure that the fridge would stop my SD culture completely, I'd add it
at the start. Which is what I do with commercial yeast (but you don't want to
hear about that<g>).

The important thing about the Gosselllin techique is that there is as little
fermentation as possible during the fridge rest.

John