Re: A Real Strain
- From: "BestBread" <dfitton@xxxxxxxxxxxxxxxx>
- Date: 3 Apr 2006 15:07:02 -0700
Hi, After reading everyone's response to my posting, I decided to write
to Ed Wood, from whom I purchased several SD strains. I have his
permission to quote his two email responses to my question regarding
washing the SF sourdough. For what it's worth, I made two side-by-side
loaves using the SF SD and my local SD starter. Although both starters
smell the same and seem to taste the same, when baked, each bread was
distinctively different.
Hi Diane:
You have no idea how pleased I am that you are back at it. The myth
that cultures take on the organisms of their new environment is just
that, a myth. I think it all started when the S.F. bakers were trying
to convince everyone that to get a real S.F. sourdough they had to go
to S.F. Many of my cultures get fed only once every 6 months because I
just don't use them more often than that. But at that feeding time, I
have to wash them several time for a week and they always come back
with the exact same characteristics. They have a lot of opportunity to
get mixed up but they don't. Your S.F. culture will gradually work up
to a new head of steam and be ready to use and it will be the same
organisms you started with.
Ed
Hi Diane:
You're kind of hard to convince. The right answer, of course, is to
have the culture analyzed by a microbiology lab. That is a pretty
expensive process these days. Your question seems to ask whether the
contaminants or the original S.F. organisms won out. The answer to
that is obvious since the contaminants won't produce a sourdough bread,
any sourdough bread. The washed culture once it starts functioning
again, will.
Ed
.
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