On Sun, 4 Apr 2004 21:49:56 -0700, "Dusty"
> wrote:

>...
>To which you replied:
>> 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:
>I tried to take pains to show that yes, you can indeed get something that
>seems to be "working" or that looks or acts like sourdough. And, it's also
>possible to get exactly what you'd hoped for--a good, viable, *and* tasty
>culture. But the odds would seem to be against the user; especially a new
>user.

Hi Dusty,

My post was intended to convey that the grapes, raisins, potato,
approaches are really only flour and water approaches.

I said that it was best to eat the grapes before making the starter.

I certainly agree with your about Samartha's methods, though, I have
always done as well with wheat, as rye for the base.

All the best,

--
Kenneth

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