On Wednesday, July 13, 2005, at 04:02 PM, Another Dan wrote:

> Will:
>> to start up your own levain, get Laurel Robertson's Bread Book.
>> I find rye works the best but wheat is fine as well.
> Thanks for the ref, I'm waiting for it. King Arthur's
> "Baker's Companion" also has a recipe that starts with rye.
>

There's another place you should look for starter help:

http://samartha.net/SD/index.html

Lots of good info: science, as well as practical instruction.

Will