On 2017-10-27 10:31 AM, Casa de los peregrinos wrote:
> 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...
I don't think so. Leader, in his book "Bread Alone" adds a pinch of
commercial yeast when he wants to make a new starter "to attract the
wild yeasts"! Just another bit of SD bunkum.