On Tue, 09 Nov 2004 18:48:38 -0500, Kenneth
> wrote:
>On Tue, 9 Nov 2004 18:12:18 -0500, "findel"
> wrote:
>
>>I ordered from the Bakers Catalog the LA-2 Pain de Campagne and LA-4 French
>>Sourdough Starters. A later search of this newsgroup revealed that once
>>these starters are activated, they are self limiting and cannot be -- or are
>>not supposed to be for some reason -- kept alive. If the starter is
>>properly fed and cared for, why can't it be kept alive? Has anyone
>>successfully done this? I'd be grateful if someone could enlighten me about
>>this.
>>
>>Many thanks!
>>
>>
>>
>>
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>
>Howdy,
>
>With respect, I would suggest that you contact KA...
>
>That said, is it possible that they are not "starters" in
>the sense that we ordinarily use. Perhaps they are some sort
>of flavorings, and commercial yeasts.
>
>In any case, KA will have some answer, and then you can tell
>us...
>
>All the best,
Hello again,
I just read the description at the KA site...
" LA-4 French Sourdough Starter
--------------------------------------------------------------------------------
Create artisan breads -- crusty, chewy, and full of
incredible flavor -- at home with our imported French
Lalvain du JourŪ Starters, a dry mixture of specialized
yeast, bacteria and lactose. The pain de campagne LA-2
starter produces bread with an elusive tang, bread where the
rich, nutty taste of the wheat shines through. The French
sourdough LA-4 starter (contains beef traces) creates an
assertive sourdough loaf; it includes lactobacillus type San
Francisco, the bacteria that gives San Francisco sourdough
its characteristic bite. Use just 1/4 teaspoon starter to
make two loaves; each 5g packet contains enough starter for
12 loaves of bread."
and I suspect that my earlier guess was correct. My guess is
that this stuff is LBSF and commercial yeast (which cannot
live for long in the acidic environment created by the LB.
Now, let's consider the "traces" of beef...
I guess that this allows the home baker to make a complete
sandwich with the stuff.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."