On Thu, 26 Oct 2017 19:36:52 -0600, graham > wrote:

>On 2017-10-26 4:48 PM, Casa de los peregrinos wrote:

>> So was ATK right that sourdough derives primarily from local atmospheric
>> yeast molds?
>>
>> And if so is it useless to take a sourdough culture from one local to
>> another?
>>
>>
>Actually, that is another piece of folklore. The yeast and bacteria are
>in the wheat so you might get some variation in balance with different
>wheats. Carls's SD culture is sent all over the world. Another example,
>Lactobacillus sanfranciscensis that makes that sourdough famous is NOT
>unique to San Francisco but is found world wide.

Don't bother. One electroshock session and he'll have forgotten
everything you told him.