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in article , Dick
Adams at wrote on 3/26/05 11:33 AM:
>
> "Repeating Rifle" > wrote in message
> ...
>
>> Krusteaze sells six-packs of assorted bread mixes.
>> This time, I took one of those packs, cracked wheat,
>> to bake sourdough bread.
>
>> Again I used all my starter and prepared a new batch.
>> The instructions called for 1 cup of water, but I added
>> an extra 2.5 fl oz for the flour already in my starter.
>
> So you are using your starter to make SD from Krusteaz
> cracked-wheat BM mix? Did you know that Krusteaz
> is selling BM mixes that already make SD?
I am and I know respectively. Krusteaze's sourdough is faux sourdough using
added acids, and horrors, COMMERCIAL YEAST.
>
>> Moreover, I put the starter in my refrigerator before the
>> flour has been fully eaten.
>
> Who is eating the flour?
Various yeasties and bacterial beasties.
>
> With you mentions of Krusteaz mixes, you are making us nostalgic
> for "Billy Fish" AKA "Fishy Bill" who posted at r.f.s. about Krusteaz
> BM mixes in bygone years. Perhaps you would be interested in
> searching out some of his posts in the Google archive?
I am exposed! Various changes in ISPs prevented me from using my old name.
And I now thought that you would be pleased with me for avoiding store
bought yeast.
In any event the technique I am using now gives me great bread with sour
taste, good crust, and good leavening in a reasonable time. The only problem
is that after 24 hours the bread has degraded considerably from what it was
during the first few hours.
Bill
>
> --
> DickA
>
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