"ellen wickberg" > wrote in message =
news:OtW2e.863544$6l.808407@pd7tw2no...

> I think if you trace Jean Wood's statement back, you will see that she =

> said that the bread machine recipe that was posted using Carl's =
starter=20
> is what contains the commercial yeast, not the starter itself

That is true. Carl's brochure does sometimes suggest the use of bakers'
yeast along with sourdough culture as leavening, and it is that to which
the quoted post refers. The brochure is a compendium of recipes which
Carl collected, and which he distributed with his starts. It is, at =
this=20
point in time, a historic document.

As far as my recollection, that Mrs. Wood has charged that Carl's =
starter
is based on bakers' yeast, is concerned -- I cannot find the =
documentation
for it. So perhaps she never said it, and my memory is a fault.

Carl's starts (then and now) revive much more rapidly and energetically=20
than the SDI starts typically do. So that is a mystery that could =
stimulate=20
their imagination.

Dry starts, I think, should be dated, as their vitality decays on the =
shelf.

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html