Samartha's Site
 

http://samartha.net/SD/

It's still there, although he no longer writes, has a lot of
scientific and practical data.
Worth archiving, IMHO, in case the site disappears into Internet
limbo.
FWIW
[]'s

PS Just checked it to see why my bread came out "less sour". I
fermented at 20 Celsius. Favors the yeast over the sour bacillus.
Winter here in Brazil, I usually ferment around 30 Celsius.

http://aem.asm.org/content/64/7/2616.full.pdf
--
Don't be evil - Google 2004
We have a new policy - Google 2012

Samartha's Site
 

On 5/27/2016 7:08 AM, Shadow wrote:
> http://samartha.net/SD/
>
> It's still there, although he no longer writes, has a lot of
> scientific and practical data.
> Worth archiving, IMHO, in case the site disappears into Internet
> limbo.
> FWIW
> []'s
>
> PS Just checked it to see why my bread came out "less sour". I
> fermented at 20 Celsius. Favors the yeast over the sour bacillus.
> Winter here in Brazil, I usually ferment around 30 Celsius.
>
> http://aem.asm.org/content/64/7/2616.full.pdf
>
I found that site to be helpful when I first started playing with
sourdough. Thank you for posting the link.

Samartha's Site
 

On 27-May-16 05:08, Shadow wrote:
> http://samartha.net/SD/
>
> It's still there, although he no longer writes, has a lot of
> scientific and practical data.
> Worth archiving, IMHO, in case the site disappears into Internet
> limbo.
> FWIW
> []'s
>
> PS Just checked it to see why my bread came out "less sour". I
> fermented at 20 Celsius. Favors the yeast over the sour bacillus.
> Winter here in Brazil, I usually ferment around 30 Celsius.
>
> http://aem.asm.org/content/64/7/2616.full.pdf
>
Thanks for that link, Shadow. Missed that one, I did.

Dusty
--
"Belief is the blissful twilight that those without the courage of true
convictions cling to in order to escape the sometimes harsh
understanding of reality that comes with truth." -- Dusty 2006