Because I do not take defeat lightly,
Nov. 30th, 2003 10:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
camwynI have ordered the closest thing I can find to an Alaska sourdough starter from Sourdoughs International. (There used to be a guy in Texas selling a starter whose original culture went over the Chilkoot Pass during one of the gold rushes, but his email address no longer works.) Sourdoughs International guarantees that if a culture fails to 'start' when fed according to the instructions they include with the package, they'll replace it within a month.
The starters available at Sourdoughs International come from all over - San Francisco, the Middle East, Finland, Austria, you name it. Even one from Tasmania recently. I bought this one:
Yukon:
A Yukon prospector gave this starter to the physician father of a medical school classmate of the founders of Sourdoughs International. It traveled all the way to Saudi Arabia for a comparison baking test with the San Francisco starter. The results of that test, indeed, were responsible for the search for other starters in the Middle East dating to antiquity. The Yukon produces moderately sour dough and rises well.
... I paid $13.50 ($9 for the starter, $4.50 for s/h) for a blob of yeast with a pedigree. And the thing is, I know of at least three other places that I can buy other blobs of yeasts with their own pedigrees. The starter sold by King Arthur Flour's actually pretty good - it's a New England starter, though. I wanted one from Alaska or as close to it as I could get.
Look, I don't drink wine and I don't drink beer. At least this is still fussing over yeast in some way.
The starters available at Sourdoughs International come from all over - San Francisco, the Middle East, Finland, Austria, you name it. Even one from Tasmania recently. I bought this one:
Yukon:
A Yukon prospector gave this starter to the physician father of a medical school classmate of the founders of Sourdoughs International. It traveled all the way to Saudi Arabia for a comparison baking test with the San Francisco starter. The results of that test, indeed, were responsible for the search for other starters in the Middle East dating to antiquity. The Yukon produces moderately sour dough and rises well.
... I paid $13.50 ($9 for the starter, $4.50 for s/h) for a blob of yeast with a pedigree. And the thing is, I know of at least three other places that I can buy other blobs of yeasts with their own pedigrees. The starter sold by King Arthur Flour's actually pretty good - it's a New England starter, though. I wanted one from Alaska or as close to it as I could get.
Look, I don't drink wine and I don't drink beer. At least this is still fussing over yeast in some way.
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"Fussing Over Yeast"
Date: 2003-12-02 12:39 am (UTC)-- Lorrie
Re: "Fussing Over Yeast"
Date: 2003-12-02 04:59 am (UTC)no subject
Date: 2003-12-03 10:27 pm (UTC)I used to bake myself, so I understand your devilish obsession! And its fun to hear you write and rant and fume about it.
no subject
Date: 2003-12-04 06:57 am (UTC)