On Sun, 4 Apr 2004 18:03:55 -0700, "Dusty"
> wrote:

>Hello Fred, Kenneth & all;
>
>"Kenneth" > wrote in message
.. .
>> 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. The book also mentions
>> >that starters that are moved will change because the change of natural
>> >yeasts, so my feeling was that my own starter would get a local "flavor"
>in
>> >a similar manner to one transported from San Francisco. I'll give it a
>> >couple of days and see what happens. You're probably right. Take care.
>> >
>> >Fred
>...
>> >"Dusty" > wrote in message
>> ...
>...
>> >> As a SD beginner, I suggest that you purchase a starter that has a bit
>of
>> >a
>> >> pedigree. It will help you by giving you a solid foundation from which
>to
>> >> grow your sourdough experience. Trust me, neither Joe Heitz, nor
>Robert
>> >> Mondavi leave the fermenting of their fine wines to "whatever they find
>on
>> >> their grapes that day..."
>...
>> >> And no...you cannot "make" a "sourdough culture" out of yeast,
>potatoes,
>> >> grapes, or any of the other litany of processes that so many try to
>foist
>> >> off on unsuspecting folks. Yes, they will create something that may
>even
>> >be
>> >> active and look like sourdough...but those paths have about the same
>> >> possibility of success and are similar to trying to make your own
>> >penicillin
>> >> by using your shoe-scrapings...
>...
>[Kenneth replies here]
>> Howdy,
>>
>> Regarding the potato or grape approach:
>>
>> With respect, I do not agree with Dusty. Those things can be used to
>> make good starters, but there is a better way that the approach
>> usually suggested:
>>
>> The critters that we want to culture for a starter are in the grain,
>> and also in the baker (don't ask...) The other things (grapes, etc.)
>> don't really hurt anything, nor do they help. When you are ready to
>> mix the grapes, flour, and water, do yourself a favor, and first eat
>> the grapes. They follow the remaining instructions. You are likely to
>> end up with a starter that you can bake with happily.
>>
>> Next, the issue of geography seems to be a myth. I am no biologist,
>> but the commonly suggested explanation (that the local yeasts will
>> take over) is rather like suggesting that a herd of cattle will
>> eventually become a gaggle of geese if the cows roam too close to the
>> river.
>>
>> There are billions upon billions of active yeasts and lactobacilli in
>> every droplet of a viable starter. If they are properly fed, nothing
>> will take 'em over.
>
>Regretfully, I must disagree a little with my good friend Kenneth--or at
>least clarify my previous remarks.

>>Big SNIP of interesting post<<

Hey Dusty,

I am proud to be called your friend...

That said, what did I offer that you were disagreeing with?

Thanks,

--
Kenneth

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