On 10/26/2017 7:36 PM, graham wrote:
> On 2017-10-26 4:48 PM, Casa de los peregrinos wrote:
>> On 10/26/2017 1:46 PM, Boron wrote:
>>> On 26 Oct 2017 19:38:56 GMT, notbob > wrote:
>>>
>>>> On 2017-10-26, graham > wrote:
>>>>
>>>>> On 2017-10-26 1:09 PM, Boron wrote:
>>>>
>>>>>> On 26 Oct 2017 14:55:22 GMT, notbob > wrote:
>>>>
>>>>>> That show was with Nancy Silverton of the La Brea Bakery. (long, long
>>>>>> since sold by her).
>>>>
>>>> Thank goodness!Â* I was never sure what La Brea Bakery was all about.
>>>> Sending out frozen dough loaves?Â* I was never impressed.Â* 8|
>>>>
>>>>>> Truly, though, all one needs to create a decent sourdough starter is
>>>>>> flour, water and patience.
>>>>
>>>>> There's so much folklore and so little science peddled by sour dough
>>>>> enthusiasts.
>>>>
>>>> Gotta go with Boron with this one.Â* What's yer track record?Â*
>>>>
>>>> nb
>>>
>>> Graham was agreeing with me, I believe. He's a lot of sourdough
>>> experience behind him and the pretty much defunct SD group, in which
>>> we participated, used to have a lot of debunking discussion about the
>>> kinds of ingredients some folks liked to push to create/maintain
>>> starters.
>>>
>>
>> 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.
> Graham


So there is no specific (sp?) terroire to the atmospheric molds and
bacteria?

I dunno...