From: nowhere@nearyou.com   
      
   On 12/12/10 2:32 PM, sometime in the recent past Steve Peek posted this:   
   > OK, sourdough starter:   
   > 1 teaspoon honey   
   > 1 cup all purpose flour   
   > 1 cup warm (100-110F) do not use chlorinated tap water!   
   > Stir together in a non reactive container, cover with a cloth and place in a   
   > warm (top of fridge) spot. On day 5 or 6 add another cup of flour and   
   > another of water. By day 10 there should be lots of bubbles and the mixture   
   > should smell sour. Stir well and use as much as 1/2 for breads, pancakes,   
   > etc... Whenever you use some replace it with like amounts of flour and   
   > water. This starter improves with age and can last generations. The House of   
   > Sourdough in Jackson, WY has a starter that is well over 100 years old.   
   >   
   > I love kimchee so long as you leave out the fermenting fish. Cabbage,   
   > daikon, garlic, hot peppers and maybe some carrots work just fine for me.   
   I add a small can of anchovies to my kimchi and love what it does for it.   
   There is a recipe on YouTube where the woman is making it with fresh oysters.   
      
   --   
   Wilson 44.69, -67.3   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)