"Dick Adams" > wrote in message >...

> Why are these Bakers still perpetuating non-self-perpetuating starters?
> Can't guess!
>
> : |

Hi Dick,
Because we can, that's why!!! Actually I had heard from more than
one source that these packets gave a good flavor. And since the flavor
is apparently based on organisms, not chemical additives, it would
seem a valid one for sourdough bakers to examine. Another reason,
since I rarely have the opportunity to sample any bread that I don't
bake myself, a standard for sour taste could be helpful. And from this
it follows that if I went to the trouble to get the starter, I would
like to keep it going for as long as I wanted to use it.

Beyond this it's just a novelty, like big-holed rustic bread, or
trying to run red lights before the Polizei Pumpernickel. (Actually I
just got paroled from a long stretch in the Hessen jail for making
Weizenmischbrot without baker's yeast and with caraway seeds.)

--Lisse <~~~~~~ IS she a stoolie for the PUPO?? Tune in next week!