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9:35 pm
December 14, 2010
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My sister sent me yet another recipe for developing a wild sour dough starter.
The basic problem with that is the location and season of the year.
In cheese making and in fermented sausage making we add known cultures so that we can get predictable results.
The short version of this is that I went looking for a source of dependable bread cuturess and found this web site: http://www.sourdo.com/home/cul…..h-african/
This is one of many that they sell and list on their site.
10:25 am
May 5, 2010
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Oh, how perfect … I've seldom done sourdough because it was near impossible to do a whole wheat. AND they have the real San Francisco sourdough which is truly unique! What a great find … thank you for sharing it.
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