"Kenneth" > wrote in message
...
> On Fri, 27 Nov 2009 15:32:13 -0800 (PST), Monte
> > wrote:
>
> Hi Monte,
>
> I will add something to the good information you have
> already received:
>
> About a year ago, I read something written by Raymond
> Calvel.
>
> He said (essentially) that those who keep their starters
> refrigerated are unlikely to ever know the taste potential
> of naturally leavened bread.
>
> I was intrigued by that, and decided to experiment with
> keeping my starter out at room temperature, feeding it as
> needed.
>
> The difference is dramatic. The tastes are far better, and
> far more complex than I had ever achieved before.
>
> All the best,
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."

My most recent experience confirms this and I agree with Kenneth's post of
Mr. Calvel's findings. I recently posted about my "fridge flakes" --
reconstituted frozen starter flakes. From the time I took them from the
freezer and started keeping the culture at room temp, the few bakes that I
have done since have improved each week. At first, not long after getting
the starter to the point of refreshment where it can raise dough, the result
is almost indistinguishable from a bread made with commercial yeast,
including staling rather quickly. While I don't really try to get "sour"
flavor, the flavors do greatly improve the longer I keep the culture going
and I definitely notice an improvement in keeping quality, while my
fermentation times do not really vary from one batch to the next.

hutchndi