>Dick Adams wrote:

..
>>
>> let's say i dilute 1 oz. of storage culture to 2 lbs. of
>> dough. does it matter if i do it in several stages, like,
>> say, one part ripe culture to three parts other, or all at
>> once? would one to two be better, or one to four,
>> or one to five or ...? what is the right degree of ripe?
>>

>kkkkl;llllllssssss oops I don't think my caps key is working.

Dick I think he ask you/new_group what was the right amount of
cuture/starter to dough. Not weather his Cap_key was working.

Yes I know this question has been ask and answer many times but he is new
here.

Joe Umstead