On Mon, 19 Apr 2004 18:21:55 GMT, Kenneth
> wrote:

>The culture that you want is a symbiotic mix of wild yeasts and
>lactobacilli. The yeasts occur naturally on the grain (and thus are in
>the flour. The lacto critters occur naturally (are you ready for
>this?) on, and in, the baker (that would be you...)

Hi again,

I just re-read my post, and realized that I left something out:

Yeasts do, indeed, grow on grapes and other things, but they cannot
live when fed flour. As a result, if you want to use grapes or some
such, it is best to simply eat them while you prepare your starter
with flour and water only...

All the best,

--
Kenneth

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