From: riburr@shentel.net   
      
   I plan to begin making sourdough starter and baking sourdough bread.   
   The starter mix is said to be a symbiotic coexistence of yeasts (fungi)   
   and lactic-acid bacteria.  The high acidity of the dough is responsible   
   for the bread's distinctive taste, and resistance to spoilage organisms.   
     Since there is yeast involved, I think this subject is on-topic for   
   the group?   
      
   Also, I'm making kimchi, which as far as I know is basically cabbage   
   gone through a lactic acid fermentation.  This wouldn't normally be a   
   topic of discussion in the group (although I would be surprised if wild   
   yeast cultures were not somehow involved), unless I include mushrooms in   
   the fermentation, e.g. Auricularia auricula etc.   
      
      
   --   
   Mushroom blog:   
   http://ftvmushrooms.blogspot.com   
      
   The adpReview blog is being revised.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)