Thanks everyone for the feedback. Looks like I've been guilty of spreading
an urban legend.


--
Jeff Miller



-----Original Message-----
From:
] On Behalf Of Charles
Perry
Sent: Wednesday, September 13, 2006 1:05 PM
To:
Subject: yeast/bacteria balance

Jeff Miller wrote:
>
> Is this true? Or am I repeating a sourdough urban legend here?
>

I asked Ticker and she said that cultures that tend to remain stable , tend
to remain stable.

From my experience, stable strains of sourdough culture can remain stable
in different geographic locations for years - at least. That said, I have
observed the same culture behave differently with different environmental
and care conditions.

The culture that lives mainly in the refrigerator during the hot months and
brought out for use infrequently behaves differently than the same strain
that lives on the counter and is fed several times a day during the cold
weather baking season. In other words, a culture can be stable in different
states. There is some biological inertia because changing the environment
and care routine (within limits) does not cause an immediate change in
observed behavior.

Regards,

Charles
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