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Went to Acme Bakery today
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Went to Acme Bakery today
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Went to Acme Bakery today
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Went to Acme Bakery today
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 |
Obtaining Starters (was Went to Acme Bakery today)
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/ |
Went to Acme Bakery today
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 > |
Went to Acme Bakery today
"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 |
Went to Acme Bakery today
"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 |
Went to Acme Bakery today
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 |
Went to Acme Bakery today
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 |
Went to Acme Bakery today
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 |
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