Matt Fitz wrote:
> I've been maintaining my starter for a few weeks now, and I think my
> bread tastes pretty good. It has a sour but pleasant taste, a bit of
> tang (not the astronaut drink), and when my wife doesn't force me to
> use almost entirely whole grain flour, a respectable crumb, too.
> Obviously I have some kinks to work out, but if the taste of the bread
> doesn't change I won't mind.
> The catch is that I am using my own starter, nurtured from whole grain
> rye and water, so I have no concept of the particular buggers eating
> and farting in my dough. Scientifically speaking, anyway. I know they
> are there, and they can double a batch of dough, but how does the
> bread they produce stack up against bread from Carl's starter, or one
> of SF's bakeries? Not that I expect to put anyone out of business, but
> I'd like to know if I am on the right track. And I have an ego to
> inflate, you know.
> So, what is a person to do? Do one or more of you fine bakers request
> some dried starter and put it to the Pepsi challenge? Or can someone
> recommend a noteworthy sourdough baker(y) in the southern CT area? Or
> does someone want to say, "Son, it's not a competition. We don't love
> our children because they are smarter or better looking than others;
> we love them simply because they are our children." (Well, some people
> do.)
>
> Thanks,
> Matt

I go by what folks comment when they eat it. I have one tenant that
spent time in San Fransisco who says mine tastes 'right' to him. Same
for friends of my parents who are well traveled.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com