Hi Reggie--
I've been a fan of the baking website for over a year now, and have gained
all sorts of terrific information and insights into bread baking. Thanks so
much for keeping the list going!
I also have a question -- I just received Nancy Silverton's Breads from the
La Brea Bakery. I'd love to make the grape starter, but I live in Burkina
Faso, West Africa, and grapes are extraordinarily rare here. We do,
however, have raisins (imported from France). Are there any good
alternatives to the grapes? I also have an excellent starter (from Peter
Reinhart's book) that's been going for several months -- could I just
substitute this for the "white starter" in Silverton's book?
Thanks for your assistance.
Best regards,
Irene Harris