On Sun, 25 Jan 2004 16:34:50 GMT, "graham" > wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Sat, 24 Jan 2004 19:50:51 -0500, Boron Elgar
>>> >>>In keeping with my philosophy of "Life is short and flour is cheap," I
>> >>>have embarked on an experiment to turn Carol Fields Cocodrillo into a
>> >>>sourdough bread..
>> >>>
>> >>>I cup active starter (Carl's. I do not know the hydration)
>
>Superb looking bread!!! Congrats using SD with this superb bread!
>
>Coccodrillo has a final hydration of 103%. Some maintain their SD cultures
>at about 100% but isn't Carl's kept at twice that?
>
>Graham
>

I have not looked at the instructions for Carl's in a couple of
years. I keep various hydrations of starters around, depending on what
I plan on doing with them, or if they are in a refreshment stage or
sit-in-the-back-of-the-fridge stage. My starters range anywhere from
pate fermentee to gooey slop.

The reason I used Carl's starter instead of many of my others, is that
I keep Carl's a pure, white flour & water mix. Most of my other
starters have bits of rye, whole wheat or Lord only knows what sort of
grains and left over dough bits. Carl's is my "root stock."

Boron