Joe > wrote in message >...
> Nabuco wrote:
>
> > Hi Everybody,
> >
> > One of the things I changed was the flour,
>
> > Finally, in desperation, I turned to the original flour
>
> ************************************************** *****
>
> OK so what is the name of the flours you use so all will know.
>
> Joe Umstead

Dear Joe

The reason for not giving the name of the flour in the original
posting was that I now live well off-shore, i.e. in Sweden. It is
labeled as ecological, full grain and stone ground rye flour. I have
purchased it at the largest retailer in this country.
I guess I lucked it out a bit with this flour, as I could have picked
one that would never go sour, just as easily. And consequently, I
would join the ranks of those bitterly complaining about their luck
and asking endlessly for more advice.
So my secret of SD, good folks, is to find good flour and culture it
for something like 12 hours at about 90F. Once you have established
good starter, you can probably switch to any rye flour, as I did, and
still produce consistently good results. Flour and temperature is all
it takes. It goes without saying that non chlorinated water is
mandatory.
Paradoxically, obtaining good, fresh and ecological rye flour should
be far easier to an insistent recreational baker in the US than
anywhere in Europe where finding anything off the beaten track
foodwise becomes increasingly next to impossible.
Finally, as a complete novice, I want to stress the inspiration and
advice I got from Samartha Deva's bread web page. There are many web
pages devoted specifically to SD baking, in particular French and
German, but none of them comes even close to his.