On 29 Dec 2004 08:23:51 -0800, "Will"
> wrote:

>Kenneth wrote:
>> On Tue, 28 Dec 2004 21:04:06 -0700, Samartha
>> > wrote:
>>
>> >Kenneth: flour sterilized? - Hardly because it was active and
>smelled sour.
>>
>> Hi Samartha,
>>
>> Perhaps you are right, but IIRC it was active only at the
>> very start. That pointed me in the direction of
>> contamination rather than the growth of critters in the
>> flour.
>>
>> All the best,
>>
>> --
>> Kenneth
>>
>> If you email... Please remove the "SPAMLESS."
>
>If the culture environment is dryer, as in dough-like, you can avoid
>most, if not all, of the opportunistic growth from undesireable
>bacteria. The appropriate microbial culture comes with fresh grain. It
>is the basis of a symbiotic ecology which makes makes sprouting
>efficient. Your gut carries bacterial for the same purpose: to make
>energy conversion efficient. Too much water is not a natural state for
>sourdough culture(s). Samartha has mentioned on several occassions that
>stirring to oxygenate is important. Why might this be? Too much water?
>All of the comments about hooch indicate bad culture practices, wastes
>are inbalancing the culture process. There is nothing in the
>grain-to-mature-plant cycle that works under water. Grain rots in a
>flooded field.
>
>So does flour under water.
>
>Will

Hi Will,

Thanks for your very interesting response(s)...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."