On 25 Jul 2004 23:21:04 -0700, (Phil) wrote:

>Also, they
>said that if I bring in my own container, they would be glad to share
>some starter!

Hey Phil,

I'll send you a container if you'll send me some starter...<bg>

Really though, if you get some, would you pass it along?

Sincere thanks,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On 25 Jul 2004 23:21:04 -0700, (Phil) wrote:

>Also, they
>said that if I bring in my own container, they would be glad to share
>some starter!

Hey Phil,

I'll send you a container if you'll send me some starter...<bg>

Really though, if you get some, would you pass it along?

Sincere thanks,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth > wrote
> I'll send you a container if you'll send me some starter...<bg>
>
> Really though, if you get some, would you pass it along?

I would be more than happy too, and you don't have to send me a
container. Problem is (although I'm sure you could provide me with
instructions) I have never dried a starter or mailed one in any way.
The second problem is, I don't know when I'm going back...maybe not
for 1 or 2 weeks. It's a 50 mile (4 hour) drive.

I planned on getting some of the whole wheat starter, but if you want
white starter, I'm sure they would be happy to provide it. The girl at
the counter was super nice (we were flirtin' a little) and she said
they always give out starter, just come on monday or tues. when
they're not real busy.

So like I said, if you provide me with instructions for doing it I'll
send some to you.

Phil Reed

On 26 Jul 2004 15:13:39 -0700, (Phil) wrote:

>Kenneth > wrote
>> I'll send you a container if you'll send me some starter...<bg>
>>
>> Really though, if you get some, would you pass it along?
>
>I would be more than happy too, and you don't have to send me a
>container. Problem is (although I'm sure you could provide me with
>instructions) I have never dried a starter or mailed one in any way.
>The second problem is, I don't know when I'm going back...maybe not
>for 1 or 2 weeks. It's a 50 mile (4 hour) drive.
>
>I planned on getting some of the whole wheat starter, but if you want
>white starter, I'm sure they would be happy to provide it. The girl at
>the counter was super nice (we were flirtin' a little) and she said
>they always give out starter, just come on monday or tues. when
>they're not real busy.
>
>So like I said, if you provide me with instructions for doing it I'll
>send some to you.
>
>Phil Reed


Hey Phil,

Please accept my thanks. You are most kind.

About the mechanics:

Take a hunk of the starter about the size of a marble. Flour both
sides. Put it in a baggie. Press it to a thin cross section with your
fingers. Slip baggie in an envelope. Mail. (When you are ready, just
send me a private email for my address.)

That's it.

I would be happy to return the favor with some Poilne starter if you
would enjoy having it. It was given to me a few years ago by someone
else and so I cannot personally vouch for its heritage, but I do use
it nearly every day, and love the results.

Interestingly, it was my understanding that the attitude of the
Poilne folks in Paris was like that of the Acme folks, but I found
something rather different recently:

I was at the bakery in Paris and asked to see the ovens in the
basement. The proprietor was most gracious and took us down to have a
look. The baker there was also most kind, but, when I asked if "as a
home baker" I might have a piece of levain, the baker said that he
could not offer it without the permission of the proprietor. I asked
her, and got a firm "no."

It is no biggie, but I certainly believe that Acme has it right.
Certainly anyone who wanted the levain for any commercial purpose
could easily get it. Turning down a hobbyist would seem to have no
real benefit, and there is a modest downside in terms of P.R.

In any case, it you are at Acme again at some point and think of it, I
would be most appreciative.

All the best, and thanks again,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Mon, 26 Jul 2004, Phil wrote:

> Kenneth > wrote
> The second problem is, I don't know when I'm going back...maybe not
> for 1 or 2 weeks. It's a 50 mile (4 hour) drive.

Are you "driving" a bicycle, or a horse?

Seriously though, where are you starting from? They apparently also have a
bakery in Mountain View. I might have to try that one, myself!

Dave

Kenneth wrote:

> Turning down a hobbyist...

Remember a couple things... They're French, and they don't connect the
words "hobbyist" and "bread."

> would seem to have no real benefit,

If there's no hobbyists it means for every starter given is one less
customer. When one's revenues come from a commercial effort. a single
resource, and not a "hobby," one has a different perspective.

> and there is a modest downside in terms of P.R.

I doubt a disgruntled American ungruntles them much.

B/

Could I get in on that? I'd be grateful. I currently have SI's Original SF
starter (excellent! I've had it several years) and Carl's 1847, also
excellent and for a good many years. I got it from Carl before he passed
away. One from Acme would be very interesting to compare.

Drying starter is really simple. Just mix some up fairly liquid (pancake
batter consistency) and spread it about 1/8" thick on waxed paper on a
cookie sheet. Let dry until hard (several days). Break it up into chunks and
powder it in a blender. Wrap it in saran wrap and mail it in an envelope, or
freeze it or whatever. To reconstitute it, just add it to a flour and water
mixture (thick pancake batter consistency). I've traded starters like this a
number of times.

Thanks in advance!



>
> So like I said, if you provide me with instructions for doing it I'll
> send some to you.
>
> Phil Reed
>

"Pawnee" > wrote in message =
...

> Drying starter is really simple. Just mix some up fairly liquid =
(pancake
> batter consistency) and spread it ...

Carl Griffith gave us some advice about that. It is preserved by =
Darrell
at http://www.nyx.net/~dgreenw/canifree...mystarter.html

I consolidated some advice for a faster way for small amounts, at
http://www.nyx.net/~dgreenw/howcanis...tertosome.html

Several years ago, my wife and daughter telephoned to ask about getting
starter at Acme Mountain View. Since they mentioned that it would be
taken by air to the east coast, they were told to bring ice and a =
Styrofoam
container. It was a large amount, apparently scooped out of their =
mother
sponge. Even by the time it reached Massachusetts, it was not sour to
smell or taste. I mention that because there is still some sentiment =
out=20
there that a sourdough starter needs to be sour to be good.

(I have no doubt that a starter or mother sponge could be rebuilt from
a small amount of Acme's mother sponge, and suspect that icing the stuff
down for the brief air voyage was not essential.)

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html

"Pawnee" > wrote in message =
...

> Drying starter is really simple. Just mix some up fairly liquid =
(pancake
> batter consistency) and spread it ...

Carl Griffith gave us some advice about that. It is preserved by =
Darrell
at http://www.nyx.net/~dgreenw/canifree...mystarter.html

I consolidated some advice for a faster way for small amounts, at
http://www.nyx.net/~dgreenw/howcanis...tertosome.html

Several years ago, my wife and daughter telephoned to ask about getting
starter at Acme Mountain View. Since they mentioned that it would be
taken by air to the east coast, they were told to bring ice and a =
Styrofoam
container. It was a large amount, apparently scooped out of their =
mother
sponge. Even by the time it reached Massachusetts, it was not sour to
smell or taste. I mention that because there is still some sentiment =
out=20
there that a sourdough starter needs to be sour to be good.

(I have no doubt that a starter or mother sponge could be rebuilt from
a small amount of Acme's mother sponge, and suspect that icing the stuff
down for the brief air voyage was not essential.)

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html

Phil wrote:
> Dave Bell > wrote in message rea.net>...
>
>>On Mon, 26 Jul 2004, Phil wrote:
>>
>>
>>>Kenneth > wrote
>>>The second problem is, I don't know when I'm going back...maybe not
>>>for 1 or 2 weeks. It's a 50 mile (4 hour) drive.
>>
>>Are you "driving" a bicycle, or a horse?
>>
>>Seriously though, where are you starting from? They apparently also have a
>>bakery in Mountain View. I might have to try that one, myself!
>>
>>Dave
>
>
> I'm starting from Davis. It took me 3 hrs and 47 minutes to drive to
> Berkeley on Sunday. Stop and go almost all the way, starting at about
> Vacaville believe it or not.
>
> 10 years ago I could make it to Berkeley in about 1 hour.

Man, that was worse than heading South on 101 (Garlic Festival + road
construction idiocy)!

If I get a chance to get to Mt. View, I'll try to talk them out of some
starter. If I get some, I'll let you know, and try to pass it on...

Dave

Phil wrote:
> Dave Bell > wrote in message rea.net>...
>
>>On Mon, 26 Jul 2004, Phil wrote:
>>
>>
>>>Kenneth > wrote
>>>The second problem is, I don't know when I'm going back...maybe not
>>>for 1 or 2 weeks. It's a 50 mile (4 hour) drive.
>>
>>Are you "driving" a bicycle, or a horse?
>>
>>Seriously though, where are you starting from? They apparently also have a
>>bakery in Mountain View. I might have to try that one, myself!
>>
>>Dave
>
>
> I'm starting from Davis. It took me 3 hrs and 47 minutes to drive to
> Berkeley on Sunday. Stop and go almost all the way, starting at about
> Vacaville believe it or not.
>
> 10 years ago I could make it to Berkeley in about 1 hour.

Man, that was worse than heading South on 101 (Garlic Festival + road
construction idiocy)!

If I get a chance to get to Mt. View, I'll try to talk them out of some
starter. If I get some, I'll let you know, and try to pass it on...

Dave

Phil wrote:
> Dave Bell > wrote in message rea.net>...
>
>>On Mon, 26 Jul 2004, Phil wrote:
>>
>>
>>>Kenneth > wrote
>>>The second problem is, I don't know when I'm going back...maybe not
>>>for 1 or 2 weeks. It's a 50 mile (4 hour) drive.
>>
>>Are you "driving" a bicycle, or a horse?
>>
>>Seriously though, where are you starting from? They apparently also have a
>>bakery in Mountain View. I might have to try that one, myself!
>>
>>Dave
>
>
> I'm starting from Davis. It took me 3 hrs and 47 minutes to drive to
> Berkeley on Sunday. Stop and go almost all the way, starting at about
> Vacaville believe it or not.
>
> 10 years ago I could make it to Berkeley in about 1 hour.

Man, that was worse than heading South on 101 (Garlic Festival + road
construction idiocy)!

If I get a chance to get to Mt. View, I'll try to talk them out of some
starter. If I get some, I'll let you know, and try to pass it on...

Dave