499ebf94   
   From: riburr@shentel.net   
      
   loren700 wrote:   
   > There is a business here in CT (that's where I am, not near the Great   
   > Lakes, which is where I thought one of you were) that is making   
   > regular bread in a wood fired oven, hand kneeded, with only wild   
   > yeasts for leavening. I don't know if their business slows down in the   
   > winter because there are fewer yeasts flying around, or if they, as in   
   > sour dough making, use a "starter." Here is a part of an email the   
   > owner sent me when I inquired about his bread:   
   >   
   > "Yes... We do use only a natural wheat culture to leaven all of our   
   > breads. This is a philosophy of mine as it offers not only tremendous   
   > nutritional benifits as it renders the grains more easily digested by   
   > the body, but also gives the breads a much more complex flavor and   
   > better keeping qualities."   
   >   
      
   The starter is a week old and really showing some action.  Don't know if   
   the yeast was descended from the yeast on the persimmon, or just part of   
   the airborne biota floating around the house.   
      
   I order a round proofing basket and baking stone.  Hopefully they'll   
   arrive in time for some fresh baked sourdough bread for Christmas; See   
   the starter:   
   http://www.flickr.com/photos/63108152@N00/5278892812/sizes/m/   
      
      
   --   
   Mushroom blog:   
   http://ftvmushrooms.blogspot.com   
      
   Ruralpsychedelia blog:   
   http://ruralpsychedelia.blogspot.com   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)