Date: Mon, 10 Mar 2008 05:03:36 GMT

-------------- BEGIN bread-bakers.v108.n009 --------------

    001 - Guy Snape <guy@snapefamil - Re: Digest bread-bakers.v108.n008
    002 - Sue Hermosillo <sueherm@p - King Arthur's French Sourdough Starter
    003 - "Sam Holloway" <samhollow - Re: beef in KA sourdough starter
    004 - Evelyn Greco <evelyngreco - fruit flies, again

--------------- MESSAGE bread-bakers.v108.n009.1 ---------------

From: Guy Snape <guy@snapefamily.org.uk>
Subject: Re: Digest bread-bakers.v108.n008
Date: Mon, 03 Mar 2008 10:10:22 +0000


Roel Wyman <roel.wyman@gmail.com> wrote:
>To those for whom it matters, King Arthur's French Sourdough Starter 
>contains traces of beef. It's not explained why.

Yuck! :-/

I've never had any difficulty making an active sourdough starter 
using just organic rye flour and filtered water. Filtering or boiling 
the water is important because the wild yeasts don't like chlorine. 
Here's what I do.

Mix 1 tablespoon of rye flour & 1 tablespoon of water in a bowl, 
cover with cling film (plastic wrap) and leave at room temperature 
for 24 hours.

Add another tablespoon each of rye flour and water, mix thoroughly, 
and leave for another 24 hours.

Continue by doubling the quantities and mixing thoroughly every 12 
hours, so you add 2 tablespoons each of rye flour and water, then 4, 
then 8, then 16. (By this stage, it's easier to weigh it if you have 
an accurate scale that weighs in grams. A tablespoon of water is 15g, 
a tablespoon of flour is 10g.

After another 12 hours, you should have a very lively, bubbly 
starter. Keep it in a jar in the fridge and you can take a 
tablespoonful to start off a new batch of bread whenever you want to. 
You can use this rye starter to raise wheat bread as well as rye, I 
just stick to rye for the "mother" starter. When the jar is starting 
to run out, just feed it a couple of times.

- guy



--------------- MESSAGE bread-bakers.v108.n009.2 ---------------

From: Sue Hermosillo <sueherm@pacbell.net>
Subject: King Arthur's French Sourdough Starter
Date: Mon, 3 Mar 2008 08:32:36 -0800 (PST)



   Wow, Roel, I didn't know that, thank you...I'm vegan, and it matters.

"To those for whom it matters, King Arthur's French Sourdough Starter 
contains traces of beef. It's not explained why.

Roel"




Namasté

Sue


--0-1071362945-1204561956=:70633

<div>&nbsp;</div>  <div>Wow, Roel, I didn't know that, thank 
you...I'm vegan, and it matters.<BR><BR>"To those for whom it 
matters, King Arthur's French Sourdough Starter <BR>contains traces 
of beef. It's not explained 
why.<BR><BR>Roel"<BR></div><BR><BR><DIV><FONT color=#a040ff><FONT 
color=#000000>&nbsp;</FONT>
<P class=MsoNormal>Namasté</P>
<P class=MsoNormal>Sue</P></FONT></DIV>
--0-1071362945-1204561956=:70633--



--------------- MESSAGE bread-bakers.v108.n009.3 ---------------

From: "Sam Holloway" <samholloway@aapt.net.au>
Subject: Re: beef in KA sourdough starter
Date: Tue, 4 Mar 2008 14:18:41 +1100


eww....



--------------- MESSAGE bread-bakers.v108.n009.4 ---------------

From: Evelyn Greco <evelyngreco@yahoo.com>
Subject: fruit flies, again
Date: Sat, 8 Mar 2008 15:29:11 -0800 (PST)


This is a request.  Not too long ago someone wrote in as to how one 
gets rid of fruit flies.  I didn't print it and now I have 
flies.  Can you help me out as to what to do.  Thank you

[[Editor's note: Instant answer ;-)]]
bread-bakers.v107.n019.5:
>Cover the top of the jar with cheesecloth.  Use string or a rubber 
>band so it's fastened tightly around the rim.
>
>Bob the Tarheel Baker

bread-bakers.v107.n020.1:
>From: WLHelms@aol.com
>I agree with Bob; the most effective way to keep fruit flies out of 
>your sourdough starter is by covering it with cheesecloth. However, 
>to deal with the fruit flies try the following:
>
>To get rid of pesky fruit flies take a small glass fill it 1/2-inch 
>deep with Apple Cider Vinegar; add 2 drops of dishwashing liquid and 
>mix well. You will find those flies drawn to the glass and gone forever!



--------------- END bread-bakers.v108.n009 ---------------



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