On Thu, 20 Sep 2007 20:22:20 -0500, "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
>
> Is either one better than the other? The one from sourdo is a little
>pricey. Almost $20 with shipping. Will it not matter which one I order it
>from because it will be replaced with the natural yeast in my environment?
>Do you have any other good sites to order starters from? IF I had time I
>would just get carl's starter but I really don't want to wait that long. Any
>help would be appreciated
>
>thanks
>Brent

Hi Brent,

I keep the ACME start (San Francisco), and the Poilne (from
Paris.)

If you would like to have either (or both) for free, please
just send me an email.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."