Brent wrote:
> Hi everyone. I have a question. I have made my own staters before with
> rye flour. It isn't that hard but it's a time consuming process and I
> usually don't think the starter is that great until a couple months
> after I have it going. I have decided to just buy one instead so
> hopefully I have a healthy starter in 1 - 2 weeks. I have a couple of
> questions. First, I've heard mixed stories if you obtain a certain
> starter that it will eventually get populated with yeast in your own
> environment. Other people say the opposite and that once yeast have a
> hold on a mixture they will resist and foreign yeast. Is everyone
> guessing or does anyone really know? I would like to buy the san
> Francisco version. I have looked at two sites to order it from:
> www.sourdo.com
> www.sourdoughbreads.com
>
Brent...if you do not wish to do Sam's starter, then go to
www.breadtopia.com and buy some from Eric, or make his starter. I have
been using his starter since last January, it replenishes very well has
a great flavor. I have two starters on the go, one rye from Samartha's
instructions, and this white/WW one from Eric Rusch. He will sell you
starter for about 5 bucks, a lot better than 20 bucks!
Cheers, Doug in BC