On 1 Feb, 19:17, "Dick Adams" > wrote:
> "TG" > wrote in ooglegroups.com...
> > Some ferment the hell out of their starter and use a lot
> > to get 'sour' then they often spike it with yeast to get a reliable
> > rise.
>
> Oh, God help us! Are we still doing that?
>
> That is the recipe for a sour brick, you know.
>
> > Then some use a little and ferment the hell out of their
> > dough ...
>
> That seems a bit extreme.

LOL, High Dicky, God no. I'm not doing either. I felt answering the
question was more important than talking about myself though. : -) And
preempt him reading other places that you need to ferment the hell out
the starter or the dough. It is "Sourdough" Dicky. : -) I suppose I
could have just talked about typing skills though.

Jim