Re: [] Bread Maker

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From: Jakob Whitfield
Subject: Re: [] Bread Maker
Date: 10:29 on 06 Mar 2007
> 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

The books of his I've got on my amazon wishlist are:

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.


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.


"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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