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> I use a vegan sourdough starter that Juliet passed on to me, and am happy to > provide some to anyone who wants it (can bring it on Friday). I'm not > convinced that using a 160-year-old (or whatever it was) starter makes any > difference at all, since once you've used and refreshed it a few times it's > basically running on your local yeasts/bacteria anyway. Is this true? I thought that once a sourdough culture was hardy and established enough to survive freezing/drying, it was stong enough to fight off the local yeasts, as the environment it produced (acidity etc.) was specific to its components. Bread books: I've heard very good things (in my sourdough obsession period) about Peter Reinhart, who has a blog at http://peterreinhart.typepad.com/ The books of his I've got on my amazon wishlist are: http://www.amazon.co.uk/gp/product/1580082688/ref=wl_it_dp/026-1095763-7601230?ie=UTF8&coliid=I1D1AKWKFTQXHW&colid=HJL8JWY8TU1C The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master. This won a Beard Award and a cookbook of the year award from the International Association of Culinary Professionals. and http://www.amazon.co.uk/gp/product/1580080030/ref=wl_it_dp/026-1095763-7601230?ie=UTF8&coliid=I2DMFKG7N3DQK5&colid=HJL8JWY8TU1C Crust and Crumb: Master Formulas for Serious Bread Bakers Neither are cheap, but they do look good. If I do get round to buying a copy of either book soon, I'll report back. --J -- "What is this, National Forget How to Google Month?" --Teresa Nielsen Hayden I am jakob dot whitfield at gmail dot com
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