"Dee Randall" <deedoveyatshenteldotnet> wrote in message =
...

>I thought that sourdough had to be made with a sour dough starter=20
>(prepared over days) but it seems your instructions are for the=20
>sourdough starter actually being for a time period of 10 hours, 4=20
>hours, 4 hours, and then going on to making the bread. As your=20
>sourdough starter recipe fermentation is only approx 18 hours, I=20
>thought this is the time period for a polish, biga, whatever, not=20
>sourdough. Could you enlighten me about the recipe; perhaps I am=20
>missing the addition of the "older starter"?

I am using the procedure described at=20
http://home.att.net/~carlsfriends/di...tarter.html=20
for getting the starter ready for use in=20
http://home.att.net/~carlsfriends/di...structions.doc
The refrigerator culture is Carl's.

It is a procedure which works very consistently for me, although
the times vary somewhat depending on conditions and on small,
unintended inaccuracies and variations. The two-stage refreshment
of the starter prior to each bake leads to very good average=20
results compared with those I used to achieve by using the=20
refrigerated starter directly.

I am updating the file Instructions.doc, and the present one may
be more clear than the one you are using. I am about to add the
advice that the last cup of flour for the dough be added slowly
until the dough just balls on the hook, since I found my flour=20
growing denser on sitting around and settling down in our moist=20
New England summertime.

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html