Jim wrote:
> Hi Jon,
>
> On 2 Aug 2007, at 11:21, Jon Salenger wrote:
>
>>
>> ... The sour flavor is due to lactobacilli in the
>> starter with the yeast (the competition is what makes the leavening more
>> difficult).
>
> That's not so I'm afraid Jon. There's no competition, coexistence yes.
> More difficult that what?
>
>> I've never started with a starter other than my own, but I'd
>> guess that one could take that chunk of dough, mix it with the flour and
>> water, put it in a jar and let it sit at room temperature, feeding it
>> daily, until it starts to smell sour. Of course, that also makes the
>> dough that was purchased unnecessary. You can get a working sourdough
>> without it.
>>
>
>
> Sorry Jon, you're making a mistake that many people do and that is to
> make lots of assumptions based on the writings of people who are more
> interested in romance than facts. I realise it's impossible to know what
> you don't know but you'll get further here buy asking a, who to listen
> to and b, asking those people a few simple questions. You'll get better
> bread much quicker.
>
> Jim
>

Thanks for the advice, Jim.

It's true, I'm just repeating what I've read. In my defense, though, I
will say that I'm only repeating stuff from people whose advice has
given me great real results thus far, but then again I'm repeating stuff
I don't _know_. Of course, how many of us are looking in a microscope to
see the yeast feeding on the carbs? I think it's forgivable, don't you?

Still, I'll take your advice and just keep my mouth shut and listen
longer unless I have a question and if/when I post, I'll try to limit
myself to what I have empirical experience with. Just wanted to join in.
really. Forgive me. Having recently dicovered the joy of baking and
having had such great results, my sponge is all proofed up with
overexcitement!

I hope it doesn't collapse ;P

I'm off to try and get the holes in my crumb even bigger. Higher water
content (70-85%) and longer fermentation is what I've read (and I've had
some experience that seems to be consistent with this)..

my best,

= j