On Sun, 4 Apr 2004 09:52:24 -0500, "Fred" >
wrote:

>My starter was made from a formula in my professional baking book so I
>assume it worked for someone at some time before.

Hi Fred,

Your comment raised another thought:

Of course the starter technique described in the book may be great. I
would not suggest otherwise...

I do know though that more than in any other field in which I have
done some reading, baking "authors" seem to be baking "borrowers."

Here's what I mean:

One of the French baking classics is called "Special and Decorative
Breads" by Billheux, et. al. It is an encyclopedic two volume book
translated to English relatively recently.

I have a copy, and am quite familiar with the text.

Years after getting that set, I saw one of the Joe Ortiz books. As I
looked it over, it seemed more and more familiar.

Indeed, it was little more than a re-write of the Billheux book. It
had a few pleasant stories about Ortiz's experiences, but the
substance, (and the structure and organization) were taken chapter by
chapter from the "classic."

IIRC the same is true of a book by Daniel Leader.

The reason I mention all this is that when these nice folks re-write
solid stuff, it usually produces solid (though familiar) results.

On occasion however, they re-write nonsense.

I know that in the Leader book, he suggests that a starter should be
made by mixing some flour and water, and to that adding "just a pinch"
of commercial yeast to "attract" the wild yeasts in the air.

When reading that I can't help but have an image of some dockside bar
populated with beautiful women trying to "attract" some sailors on
leave...<g>

In any case, in my opinion, when it comes to baking books, it is well
to take their advice with a grain of salt (and, perhaps, "just a pinch
of yeast" <VBG>

All the best,

--
Kenneth

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