"Roy" wrote in message =
oups.com...

... I have seen natural sourdoughs leavened with the
final dough flour to starter ratio of 55/45 and it really ferments
and proof really fast as if yeast was added; when the fact is ii was
just 100% naturally leavened! ...

Aha!

Could that be taken to mean that the "sponge" method can be applied
to sourdough baking?

"Repeating Rifle" wrote in message=20
...

... I now thought that you would be pleased with me for avoiding =
store
bought yeast. ...

Of course! We are very pleased. And now it can be hoped that another
brief interval in geologic time will bring the realization that the ABM =
and=20
the Krusteaz mix can also be avoided.

The only problem is that after 24 hours the bread has degraded=20
considerably from what it was during the first few hours.

Consider this: If it could be made to degrade sufficiently =
exothermically
and instantaneously, it could offered to Al Qaeda to promote their=20
causes.

--
DickA

"Repeating Rifle" wrote in message=20
...

... I now thought that you would be pleased with me for avoiding =
store
bought yeast. ...

Of course! We are very pleased. And now it can be hoped that another
brief interval in geologic time will bring the realization that the ABM =
and=20
the Krusteaz mix can also be avoided.

The only problem is that after 24 hours the bread has degraded=20
considerably from what it was during the first few hours.

Consider this: If it could be made to degrade sufficiently =
exothermically
and instantaneously, it could offered to Al Qaeda to promote their=20
causes.

--
DickA

"Repeating Rifle" wrote in message=20
...

... I now thought that you would be pleased with me for avoiding =
store
bought yeast. ...

Of course! We are very pleased. And now it can be hoped that another
brief interval in geologic time will bring the realization that the ABM =
and=20
the Krusteaz mix can also be avoided.

The only problem is that after 24 hours the bread has degraded=20
considerably from what it was during the first few hours.

Consider this: If it could be made to degrade sufficiently =
exothermically
and instantaneously, it could offered to Al Qaeda to promote their=20
causes.

--
DickA

I also don't clean the coffee mug I use to renew my starter; but mine
is thoroughly dried along the edges before it's renewed. Is your's
dried or still moist?

I also don't clean the coffee mug I use to renew my starter; but mine
is thoroughly dried along the edges before it's renewed. Is your's
dried or still moist?

I also don't clean the coffee mug I use to renew my starter; but mine
is thoroughly dried along the edges before it's renewed. Is your's
dried or still moist?

Hmnn....something similar Dick.....but in the normal sponge and dough
breadmaking with bakers yeast s the leavening material.... the ratio is
between the sponge and the dough flour. While in acclerated natural
sourdough baking the baker is modifying the calculation; but it is
between the ratio of the starter weight and the weight of the dough
flour.
Roy

Hmnn....something similar Dick.....but in the normal sponge and dough
breadmaking with bakers yeast s the leavening material.... the ratio is
between the sponge and the dough flour. While in acclerated natural
sourdough baking the baker is modifying the calculation; but it is
between the ratio of the starter weight and the weight of the dough
flour.
Roy

"Roy" wrote in message =
oups.com...
Hmnn....something similar Dick.....but in the normal sponge and dough
breadmaking with bakers yeast s the leavening material.... the ratio =
is
between the sponge and the dough flour. While in acclerated natural
sourdough baking the baker is modifying the calculation; but it is
between the ratio of the starter weight and the weight of the dough
flour.

Oops, that's more complicated than I ever could have guessed. Looks=20
like it's back to bread at the store for me (since I have no formal =
education
as a baker).

"Roy" wrote in message =
oups.com...
Hmnn....something similar Dick.....but in the normal sponge and dough
breadmaking with bakers yeast s the leavening material.... the ratio =
is
between the sponge and the dough flour. While in acclerated natural
sourdough baking the baker is modifying the calculation; but it is
between the ratio of the starter weight and the weight of the dough
flour.

Oops, that's more complicated than I ever could have guessed. Looks=20
like it's back to bread at the store for me (since I have no formal =
education
as a baker).

in article , Dick
Adams at wrote on 3/27/05 6:27 AM:

Of course! We are very pleased. And now it can be hoped that another
brief interval in geologic time will bring the realization that the ABM and
the Krusteaz mix can also be avoided.

Why would I want to do that?

Bill

in article , Dick
Adams at wrote on 3/27/05 6:27 AM:

Of course! We are very pleased. And now it can be hoped that another
brief interval in geologic time will bring the realization that the ABM and
the Krusteaz mix can also be avoided.

Why would I want to do that?

Bill

in article , Dick
Adams at wrote on 3/27/05 6:27 AM:

Of course! We are very pleased. And now it can be hoped that another
brief interval in geologic time will bring the realization that the ABM and
the Krusteaz mix can also be avoided.

Why would I want to do that?

Bill

in article , Jonathan
Kandell at wrote on 3/27/05 8:16 AM:

I also don't clean the coffee mug I use to renew my starter; but mine
is thoroughly dried along the edges before it's renewed. Is your's
dried or still moist?

I do not let it dry but have not tried it that way either.

By getting the new starter going immediately I do not forget to do so. If I
refrigerate the new starter by about the time the bread is ready to bake,
the refreshed starter is actively ready to leaven instead of taking time to
renew itself. But I am only guessing.

Bill