Mark Preston wrote:

> From Chapter 5 "Baker's Yeast and Sourdough Technologies in the
> Production of U.S. Bread Products".
>
> Page 116:
>
> Doerry [32,34], who recently investigated baking of breads with a
> natural sour, described the starting of sour as follows: Only two
> ingredients -- water and flour -- are needed to start a spontaneous
> sour. Although whole grain flour (wheat or rye or its blends) is
> preferred by most bakers because of the higher microbial count and
> higher buffering capacity resulting form higher mineral salts content
> than that of more purified flours, well-functioning starter can be
> prepared from regular flours."
>
> Doerry then goes on to specify the flour to water ratio, temperatures,
> and replenishment timing requirements.
>
OK is what is the flour to water ratio, temperatures and replenishment
timing per your new $170.00 book?

Forget Dick Adams, we already know his opinions.

Joe Umstead