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> Well maybe I've got it wrong then. > > It should be easy enough to test; get some foreign culture, revive it, > freeze half, keep the other one going for a while, then thaw and > revive your frozen one, make bread with both, and do a blind testing. Why do I now have images of sending Simon (as our resident globetrotter) round the world to try the sourdough cultures of all the continents? I know that cultures are location-specific when created, but I thought that people had, for instance, managed to create 'San Francisco Sourdough' elsewhere by transporting starters around. Also on the bread topic, this looks like fun: 'No-knead bread' http://www.nytimes.com/2006/11/08/dining/081mrex.html?ex=1173330000&en=496dbbad22874065&ei=5070 The article discussing the recipe (linked from that page, but requires NYT login) talks to Harold McGee on why it works. The basic idea seems to be that using a wet dough and a long rise time allows gluten to form without the need to knead. --J -- "What is this, National Forget How to Google Month?" --Teresa Nielsen Hayden I am jakob dot whitfield at gmail dot comThere's stuff above here
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