Samartha Deva wrote:
> On 22 Dec 2006 02:51:52 -0800, TG > wrote:
>
> > Hi Greg,
> >
> > Starter activity is about the concentration or organisms, this is
> > constantly changing. You want the maximum number to raise you bread.
> > They can die as quickly as they grow so one day the starter can be
> > active and hours later it's pooped out.
>
> Another perspective is that a well grown starter can be used to rise
> excellent bread without bakers yeast, depending on procedure, in a
> time window of a couple of hours to several days, maybe up to a week
> when cooled.
>
> Tried it, done it - works! Two weeks is getting iffy.
>
> Samartha


I'm sure you're right Samartha, I'm a bit tired today are you saying
I'm wrong? Sorry, I'll have to put my smart head on when I get home.
Are you saying a badly grown starter can't be used to rise excellent
bread? Or are you saying that if the procedure is bad a well grown
starter is no good? May be you're saying all these things. Oh. I really
need my smart head today.

Jim