Samartha Deva wrote:

a typo

change from:

The method on my starter web pages does not reduce but only adds the
same amount, so the ratio of old refreshment/old stage part decreases i.
e. less and less is added relative to the old amount forcing it into
overripe state.

to:

The method on my starter web pages does not reduce but only adds the
same amount, so the ratio of refreshment/old stage part decreases i.
e. less and less is added relative to the old amount forcing it into
overripe state.


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On Wed, 25 Feb 2004 07:28:41 -0500, Kenneth wrote:
Also, (and I mean this respectfully) try to "worry" about all this a
bit less.

Would the fact that my starter smells a little bit more like glue than
sourdough be reason to worry?

Kevin

Kevin Breit wrote:

On Wed, 25 Feb 2004 07:28:41 -0500, Kenneth wrote:
Also, (and I mean this respectfully) try to "worry" about all this a
bit less.

Would the fact that my starter smells a little bit more like glue than
sourdough be reason to worry?

Don't worry - try to enjoy. That's aromatic alcohols, vinegar and who
knows what else they produce.

Makes good bread taste.

I think it's a very good sign.

Samartha



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Awe! I think I get it now. The faster the ph drops, the faster the
unwanted organisms are eliminated. Also, the competition for the
dwindling food supply sort of forces the starter in to "survival of
the fittest mode". Do I got it or am I still missing the point?

Either way, you've been a huge help in getting things on the right
track. It smells better and better with each refreshing. It actually
smells somewhat like yeast now. It should be good to use soon if the
smell is any indication. I'm just waiting for the explosive growth
that I've read about.


On Wed, 25 Feb 2004 08:22:32 -0700, Samartha Deva
wrote:

Samartha Deva wrote:

a typo

change from:

The method on my starter web pages does not reduce but only adds the
same amount, so the ratio of old refreshment/old stage part decreases i.
e. less and less is added relative to the old amount forcing it into
overripe state.

to:

The method on my starter web pages does not reduce but only adds the
same amount, so the ratio of refreshment/old stage part decreases i.
e. less and less is added relative to the old amount forcing it into
overripe state.

On Wed, 25 Feb 2004 23:41:25 -0500, Kevin Breit
wrote:

On Wed, 25 Feb 2004 07:28:41 -0500, Kenneth wrote:
Also, (and I mean this respectfully) try to "worry" about all this a
bit less.

Would the fact that my starter smells a little bit more like glue than
sourdough be reason to worry?

Kevin

Hi again Kevin,

No.

Also, (and I mean this respectfully) try to "worry" about all this a
bit less.

HTH,

--
Kenneth

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

Kenneth,

IMO - if somebody has never smelled a ripe full grain starter in his/her
life and all of a sudden it appears to be like glue smell, that's a very
valid reason to be concerned and ask.

Samartha

Kenneth wrote:

On Wed, 25 Feb 2004 23:41:25 -0500, Kevin Breit
wrote:

On Wed, 25 Feb 2004 07:28:41 -0500, Kenneth wrote:
Also, (and I mean this respectfully) try to "worry" about all this a
bit less.

Would the fact that my starter smells a little bit more like glue than
sourdough be reason to worry?

Kevin

Hi again Kevin,

No.

Also, (and I mean this respectfully) try to "worry" about all this a
bit less.

HTH,

--
Kenneth

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

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On Fri, 27 Feb 2004 00:23:27 -0700, Samartha Deva
wrote:

Kenneth,

IMO - if somebody has never smelled a ripe full grain starter in his/her
life and all of a sudden it appears to be like glue smell, that's a very
valid reason to be concerned and ask.

Samartha

Hi Samartha,

Where did I suggest that he not ask?

All the best,

--
Kenneth

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

Kenneth wrote:

On Fri, 27 Feb 2004 00:23:27 -0700, Samartha Deva
wrote:

Kenneth,

IMO - if somebody has never smelled a ripe full grain starter in his/her
life and all of a sudden it appears to be like glue smell, that's a very
valid reason to be concerned and ask.

Samartha

Hi Samartha,

Where did I suggest that he not ask?

Where did I write that you "suggested he not ask" ?

Samartha

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On Fri, 27 Feb 2004 08:25:21 -0700, Samartha Deva
wrote:

Where did I write that you "suggested he not ask" ?

Samartha

Hi Samartha,

Somehow, I suspect that you know my point...g

The gentleman used the word "worry" so many times that it made me
itch. I was just trying to suggest that he worry a bit less.

All the best,

--
Kenneth

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

Kenneth wrote:

On Fri, 27 Feb 2004 08:25:21 -0700, Samartha Deva
wrote:

Where did I write that you "suggested he not ask" ?

Samartha

Hi Samartha,

Somehow, I suspect that you know my point...g

So we would talk about unwritten/spoken words. g too

In relation to bread & sourdough - you say "very good bread", I
understand "very good bread", but we both refer to totally different
objects.

The gentleman used the word "worry" so many times that it made me
itch. I was just trying to suggest that he worry a bit less.

True, he used that word "worry" a lot, maybe it was just asking for more
information. I don't think basic "worry" - pending major upheaval - was
an issue here. That's how I saw it with that.

Samartha

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