"Samartha" > wrote in >
> The acid producers - lactic acid bacteria grow best at warmer temperatures
> i. e. 90 F for Lb SF - DA posted an URL recently:
> http://aem.asm.org/cgi/content/full/64/7/2616/F1
> If you would grow your starter more closer to this temperature, more acid
> producers would grow.
> Don't overdo it with growing all the time that warm, this will deplete the
> yeasts if it happens too long (2 - 3 days).
> See if that helps. Even if you don't know for sure if you have the LB
SF's,
> it's still worth a try.
> Samartha

Interesting,
I wonder if the old Sourdough Minors had sour tasting bread or just used
the leavening of the sourdough starter. It would be hard to control the
starter
temperature in those conditions. I read where some 49ers were down on
their luck and the only thing they could afford was a sack of flour that had
gotten wet and turned into stone. They bought it and pulverized it and said
it made the best bread they had ever eaten..
Ernie