> in message =
ups.com...
rambled a bit, and asked if he might be on the right track

Scott, since you are, by your e-addy, an innovator, I suspect that
you will do whatever you do in whatever way you elect to do it in.

But perhaps you would be interested in my graphical explanation of
my process, i.e.,
http://home.att.net/~carlsfriends/di...structions.doc
at http://home.att.net/~carlsfriends/di...owthcurve2.GIF
based on http://samartha.net/SD/SourdoughDefinition.html#SEC10

My presumption is that (a) the concentration of bacterial products is
kept low by dilutions, but increases in the dough stage and/or (b)
bacterial growth (and the production of their acidic and tasty products)
is enhanced by the appearance of nutritive body parts of dead and dying
yeast when the yeast runs out of nutritive substances. (One theory, as =
you
may have heard, holds that the yeast leave maltose for the bacteria.)

I feel that the generation of this sort of pictorial complexity is =
innovative,
so I thought you might be able to take some interest in it. It is, =
however,
generally unacceptable to the R.F.S. readership, and certainly not worth
taking any chance of a headache.

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html