sf wrote:

> On Mon, 08 Feb 2010 00:59:28 -0800, Mort > wrote:
>
>
>>sf wrote:
>>
>>>What does the vinegar do?
>>>
>>
>>Makes it faux sourdough. And I do mean faux.
>>
>>If you put too much of that stuff in, you have to
>>boost the yeast because the acidity will start
>>to kill it off.
>>
>>I say don't bother putting vinegar in your bread. Learn
>>how to make a real sourdough.
>
>
> Thanks. I read somewhere that said not to wash out the tub when
> replenishing and eventually wild yeast would set up shop to give your
> bread a sourdough flavor.
>

I've heard that one too. Fortunately for us our fine city
is full of Lactobacillus sanfranciscensis and it's really
easy to get a starter going out of thin air. I normally just
mix warm water and flour, keep it at about 80 F, and replenish
once a day. In a week to 10 days you've got yourself a
lively great tasting starter.

--
Mort