Capomaestro wrote:

> 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'.

I'm not so sure I'd want my bread to taste like Dungeness crabs, or
worse--I've seen what those guys walk around on after they've cleaned
'em and the rest of the fish, too.

B/