Hello Kenneth & all;

"Kenneth" > wrote in message
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> 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.

Ah, ha! Please forgive me, as I didn't get that from your original post.
Now, of course, what you said makes plenty of sense... I think your "...
(don't ask) ..." remark about where those bodily sources of yeast might come
from had me blinded with tears, and doubled up with laughter...(:-o)!

> I certainly agree with you about Samartha's methods, though, I have
> always done as well with wheat, as rye for the base.
Now that's a new one on me. I've not had very good success using wheat
flour as the starter medium--at least not reliable success. Looks like I'm
gonna hafta revisit that scenario. To be fair, I must admit to only having
found *proper* wheat bread flour recently. Now that I have it, I may well
revisit that method--a hard thing to do when my results have been so
outstanding...

I was so impressed with the apparent ability of Samartha's rye flour
technique to quickly foster luxurious yeast growths that I moved the rye
flour inoculation to before the WW in my Provender recipe (I put it
first--whereas you put it second in the Poilne recipe you posted).

That all having been said, however, I still prefer to use the starter that
was sent to me by a friend in Ontario. I've compared the results of that
starter with bread made using Samartha's and other methods...and I prefer
the former by a wide, wide margin. The flavor and aroma are just so much
better (that's in *my* ever so humble but probably jaded and overly biased
opinion...).

FWIW; I didn't carefully work with the required timing in the 3-stage rising
yesterday...and today I am the proud owner of a couple of hockey pucks!
<big sigh!> Looks like it's back to the fermenting board tonight...

Later all,
Dusty
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