> wrote in message oups.com...

> Sorry about the missing words.

Which ones were those?

You are really pumping this thread up,
Mr. Sourdough!


"Capomaestro" > wrote in message ...

> The experience here in Ireland is with a SF culture taken from a
> baking class 2 years prior. It is anyone's guess how many
> 'doughy hands' could have cross-contaminated it in the 5 years it
> has been in the school. And after laying neglected in the bowels
> of the refrigerator for 10 weeks and double refresh, viola!
> Lovely sour SF boules with perfect crusts, medium-large holes and
> flavour 'direct from the wharf'. All that was done was to follow
> the meagre instructions for the proper biological processes to
> occur (i.e.. intermediate fermentation time of greater than 4
> hours). And with plain, not strong, flour (10.5% protein).
> Samartha's SD calculator was used to provide the correct
> measurements (hydration @ 60%). A repeat performance occurred in
> two days owing that the product was a sell-out. The Irish
> understudy was tapped for the lead (cultured in the 'Dirty old
> town' three years ago). But for a twist the flours were changed
> to protect the innocent and some Croatian rye (low ash, type 950)
> played a supporting (405) role. Ohh! The audience swooned over
> the vastly different yet suitably tangy flavour. Soon a dark
> German rye (Dunkel Roggen) will make an appearance. Samartha's
> calculator was again tapped to provided correct numbers (68%
> hydration).

Blarney?
Ergot?
Distillate of grain/potato mash?
Hemp varieties?

Anyway, a very happy post!

What a thread!!

--
Dicky