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Dick Adams
 
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"Charles Perry" > wrote in message =
...

> [ ... ]


> It is certainly at least a plausible idea that different
> sourdough cultures might by way of producing different , or
> different ratios, of metabolic products, produce minor flavors
> that differ in kind or intensity. Complexity, if you will.


So would it be a plausible assumption that, should I describe
a taste I have perceived as complex, you would know precisely
what I meant?