"James Silverton" > wrote in message
news:f6mDi.10000$sf1.2731@trnddc01...
> Dee wrote on Tue, 4 Sep 2007 18:22:30 -0400:
>
>
> DD> "James Silverton" > wrote in
> DD> message news:lRgDi.1502$6T5.65@trnddc06...
> ??>> I expected (hoped?) for this reaction from someone. It is
> ??>> a fact that starter working well for us in San Francisco,
> ??>> gradually changes to rather ordinary around Washington DC.
> ??>> I think the San Francisco yeasts are not as hardy as the
> ??>> East Coast ones. I am not the only one to observe this :-)
> ??>>
> ??>> James Silverton
> ??>> Potomac, Maryland
>
> It happens! The starter loses its ability to produce good sour dough!
> What other explanation is there apart from a change in the yeast?
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

World Sourdoughs from Antiquity by Ed Wood
and
Classic Sourdoughs: A Home Baker's Handbook by Ed Wood
and
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Dee Dee




>