Saturday, November 17, 2007
Thursday, November 15, 2007
I have used many different starters, and they have had different characteristics, but after a period of time, they all become the same. The "established" wisdom is that they will retain their unique characteristics, and I often wonder where the "established" wisdom comes from. It could be that they take on the characteristics of the environment where they reside. Probably they really are shape shifters.
Posted by Breadhunter aka Stu Silverstein at 7:43 PM
Once beginning the sourdough process to make a loaf of bread, it is difficult to speed up the process or retard it. You can try, but the results may not be very satisfying. There is a real life force in the sourdough, and you have set it into being. To make the best loaf, you really have to follow the directions you're receiving from the bread to be.
Posted by Breadhunter aka Stu Silverstein at 7:28 PM