"Roy" > wrote in message
oups.com...
> Dick , I have thought abuut the typical growth crurve for microbes, and
> seeing such a unique procedure practiced in this particular bakery
> defies the established standard and expectation , .With such a unique
> starter culture makes me think that there is always an exception to the
> rule.
> I even asked their production manager( jokingly) if they are using a
> sort of genetically modifed lactobacteria which he denied.
> Look, its hard to find a sourdough bakery using 100% levain in the
> preparation of natually fermented bread,which only refreshes their
> culture once a dayand do not even add bakers yeast to accelerate
> fermentation and proofing time. like what other bakeries are doing.
> Previously they admitted that they used to do that hybrid technique
> but not anymore with thier new culture...
> In conclusion the suppoeed vaunted superiority of knowledge of amateur
> and hobbyist sourdough bakers was shattered once more by this group
> of bakery tradesmen who do not give much importance about theory of
> bacterial growth <g>.
>
> Roy
>
Roy,
I have been lurking on this site for a least two years without many posts.
In fact I have read so much about SD that I think I can maybe build a loaf
but not with pictures. Do you know for a fact that the "baker tradesman"
isn't adding yeast or are you just going by what he said. There is a big
difference. Maybe he adds the yeast in the flour while it still in the bag
or comes in early an mixes some in? In my experiences commerical people will
cut every corner there is to make a buck. In fact that's why most of them
are in business is for the buck and don't give a damm about the product as
long as people buy it and they don't get sued. Or, stated another way ask
your self about these guys ethics Bill Gates or the Enron boys their big
tradesmen. Terry........ just a spoiled child of rich, abusive, uncaring
wine growers.