Hi folks -

I found this NG while perusing the long list for stuff to read. I have a
strong interest in cooking and, recently, a growing interest in homemade sourdough. It started with a really nice spread in the Epoch Times
newspaper. They did a series of spreads involving foods made with
cultures. It went through the process of creating a starter as well as a
few recipes.

Fascinated, I am.

My neighbor's wife makes sourdough and I almost asked for a piece of her starter. Then, after reflecting on the spread I read, I opted to make my
own distinct starter.

I've been told that San Francisco sourdough is so good because they've
been using the same starter for years and it evolved into it's own
distinct thing, unreplicatable. Impressive. Not sure how true it is. I
imagine, with proper care, a starter can last indefinitely.

So what say you all? I've got a ton of catch up reading to do.

--- SoupGate-Win32 v1.05
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On Tue, 27 Jul 2021 09:11:42 +0000, Daniel <me@scifidan.com> wrote:

Hi folks -

I found this NG while perusing the long list for stuff to read. I have a >strong interest in cooking and, recently, a growing interest in homemade >sourdough. It started with a really nice spread in the Epoch Times
newspaper. They did a series of spreads involving foods made with
cultures. It went through the process of creating a starter as well as a
few recipes.

Fascinated, I am.

My neighbor's wife makes sourdough and I almost asked for a piece of her >starter. Then, after reflecting on the spread I read, I opted to make my
own distinct starter.

I've been told that San Francisco sourdough is so good because they've
been using the same starter for years and it evolved into it's own
distinct thing, unreplicatable. Impressive. Not sure how true it is. I >imagine, with proper care, a starter can last indefinitely.

So what say you all? I've got a ton of catch up reading to do.

Many sourdough bakers have more than one active starter going. They
are not complicated to make and there are many places (and opinions)
online about making them.

If you make your own, once mature, it will develop its own character
and as you get to know it and become more comfortable with the bread
baking, it can be quite entertaining to get it all to work.

Yes, there are SD cultures that are very, very long lived.

This group is not very active, but it is a delight to see someone
post.

I always recommend https://www.thefreshloaf.com/, too. Very active
group with a lot of SD bakers. There is also a sourdough sub-reddit
and I am sure FB must have some groups, too.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 2021-07-27 8:51 a.m., Boron Elgar wrote:

On Tue, 27 Jul 2021 09:11:42 +0000, Daniel <me@scifidan.com> wrote:

Hi folks -

I found this NG while perusing the long list for stuff to read. I have a
strong interest in cooking and, recently, a growing interest in homemade
sourdough. It started with a really nice spread in the Epoch Times
newspaper. They did a series of spreads involving foods made with
cultures. It went through the process of creating a starter as well as a
few recipes.

Fascinated, I am.

My neighbor's wife makes sourdough and I almost asked for a piece of her
starter. Then, after reflecting on the spread I read, I opted to make my
own distinct starter.

I've been told that San Francisco sourdough is so good because they've
been using the same starter for years and it evolved into it's own
distinct thing, unreplicatable. Impressive. Not sure how true it is. I
imagine, with proper care, a starter can last indefinitely.

So what say you all? I've got a ton of catch up reading to do.

Many sourdough bakers have more than one active starter going. They
are not complicated to make and there are many places (and opinions)
online about making them.

If you make your own, once mature, it will develop its own character
and as you get to know it and become more comfortable with the bread
baking, it can be quite entertaining to get it all to work.

Yes, there are SD cultures that are very, very long lived.

This group is not very active, but it is a delight to see someone
post.

I always recommend https://www.thefreshloaf.com/, too. Very active
group with a lot of SD bakers. There is also a sourdough sub-reddit
and I am sure FB must have some groups, too.

This is also a very good starting place:
https://www.theperfectloaf.com/

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

Boron Elgar <boron_elgar@hotmail.com> writes:

On Tue, 27 Jul 2021 09:11:42 +0000, Daniel <me@scifidan.com> wrote:

Hi folks -

I found this NG while perusing the long list for stuff to read. I have a >>strong interest in cooking and, recently, a growing interest in homemade >>sourdough. It started with a really nice spread in the Epoch Times >>newspaper. They did a series of spreads involving foods made with
cultures. It went through the process of creating a starter as well as a >>few recipes.

Fascinated, I am.

My neighbor's wife makes sourdough and I almost asked for a piece of her >>starter. Then, after reflecting on the spread I read, I opted to make my >>own distinct starter.

I've been told that San Francisco sourdough is so good because they've
been using the same starter for years and it evolved into it's own
distinct thing, unreplicatable. Impressive. Not sure how true it is. I >>imagine, with proper care, a starter can last indefinitely.

So what say you all? I've got a ton of catch up reading to do.

Many sourdough bakers have more than one active starter going. They
are not complicated to make and there are many places (and opinions)
online about making them.

If you make your own, once mature, it will develop its own character
and as you get to know it and become more comfortable with the bread
baking, it can be quite entertaining to get it all to work.

Yes, there are SD cultures that are very, very long lived.

This group is not very active, but it is a delight to see someone
post.

I always recommend https://www.thefreshloaf.com/, too. Very active
group with a lot of SD bakers. There is also a sourdough sub-reddit
and I am sure FB must have some groups, too.

Well, thank you for the kind words. I don't really mind how active a NG
is. Honestly, as long as the people are nice, that's all that
matters. I've had to create an insane number of filters to remove all
the troll-like activities on rec.food.cooking. That NG is really active
and loaded with some real pieces of work. Luckily I don't see their
posts anymore.

I"m not a social media hound and actively shying away from websites as
well. The internet isn't what it used to be.

I will peruse the freshloaf though, sounds interesting.

How many starters do you have and why would you the number that you do?

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On Wed, 28 Jul 2021 06:46:00 +0000, Daniel <me@scifidan.com> wrote:

Boron Elgar <boron_elgar@hotmail.com> writes:

This group is not very active, but it is a delight to see someone
post.

I always recommend https://www.thefreshloaf.com/, too. Very active
group with a lot of SD bakers. There is also a sourdough sub-reddit
and I am sure FB must have some groups, too.

Well, thank you for the kind words. I don't really mind how active a NG
is. Honestly, as long as the people are nice, that's all that
matters. I've had to create an insane number of filters to remove all
the troll-like activities on rec.food.cooking. That NG is really active
and loaded with some real pieces of work. Luckily I don't see their
posts anymore.

Many RFC people migrated to FB, which has its own oddities, of course,
but what now exists in RFC is pretty horrifying, as you have seen.

I"m not a social media hound and actively shying away from websites as
well. The internet isn't what it used to be.

Not what it will become, either, I reckon.

I will peruse the freshloaf though, sounds interesting.

How many starters do you have and why would you the number that you do?

I only have 2 active ones right now as I do almost none breads during
the summer. Others who have posted here can vouch for my past
adventures of keeping 6-8 starters at once. Of course, in those days,
I baked much more than I do now that the kids have long ago flown the
coop.

I have a few starter backups in the freezer, too.

Over the years, I only kept up starters that I thought behaved
decently with rate of rise and flavor. Some were better for rye, some
for white or whole wheat, some for flatbreads or pizza, some for
bagels or as bases for enriched doughs such as sticky buns or
croissants.

It was a hobby.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On Wed, 28 Jul 2021 06:46:00 +0000, Daniel <me@scifidan.com> wrote:

Boron Elgar <boron_elgar@hotmail.com> writes:

On Tue, 27 Jul 2021 09:11:42 +0000, Daniel <me@scifidan.com> wrote:

Hi folks -

I found this NG while perusing the long list for stuff to read. I have a >>>strong interest in cooking and, recently, a growing interest in homemade >>>sourdough. It started with a really nice spread in the Epoch Times >>>newspaper. They did a series of spreads involving foods made with >>>cultures. It went through the process of creating a starter as well as a >>>few recipes.

Fascinated, I am.

My neighbor's wife makes sourdough and I almost asked for a piece of her >>>starter. Then, after reflecting on the spread I read, I opted to make my >>>own distinct starter.

I've been told that San Francisco sourdough is so good because they've >>>been using the same starter for years and it evolved into it's own >>>distinct thing, unreplicatable. Impressive. Not sure how true it is. I >>>imagine, with proper care, a starter can last indefinitely.

So what say you all? I've got a ton of catch up reading to do.

Many sourdough bakers have more than one active starter going. They
are not complicated to make and there are many places (and opinions)
online about making them.

If you make your own, once mature, it will develop its own character
and as you get to know it and become more comfortable with the bread
baking, it can be quite entertaining to get it all to work.

Yes, there are SD cultures that are very, very long lived.

This group is not very active, but it is a delight to see someone
post.

I always recommend https://www.thefreshloaf.com/, too. Very active
group with a lot of SD bakers. There is also a sourdough sub-reddit
and I am sure FB must have some groups, too.

Well, thank you for the kind words. I don't really mind how active a NG
is. Honestly, as long as the people are nice, that's all that
matters. I've had to create an insane number of filters to remove all
the troll-like activities on rec.food.cooking. That NG is really active
and loaded with some real pieces of work. Luckily I don't see their
posts anymore.

I"m not a social media hound and actively shying away from websites as
well. The internet isn't what it used to be.

I will peruse the freshloaf though, sounds interesting.

How many starters do you have and why would you the number that you do?

I have just the one. It's 19 years old this year, though I'm
sure it "evolves" depending on temperature.
I keep it in 3 smallish glass jars in the fridge, if one gets
moldy, I just fire up one of the others and when it's active, replace
the one that went "bad".

Another good site is Samartha's:

http://samartha.net/SD/

Don't use the https version, the site's cert expired in 2007.
[]'s


--
Don't be evil - Google 2004
We have a new policy - Google 2012

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

Graham <g.stereo@shaw.ca> writes:

On 2021-07-27 8:51 a.m., Boron Elgar wrote:

On Tue, 27 Jul 2021 09:11:42 +0000, Daniel <me@scifidan.com> wrote:

Hi folks -

I found this NG while perusing the long list for stuff to read. I have a >>> strong interest in cooking and, recently, a growing interest in homemade >>> sourdough. It started with a really nice spread in the Epoch Times
newspaper. They did a series of spreads involving foods made with
cultures. It went through the process of creating a starter as well as a >>> few recipes.

Fascinated, I am.

My neighbor's wife makes sourdough and I almost asked for a piece of her >>> starter. Then, after reflecting on the spread I read, I opted to make my >>> own distinct starter.

I've been told that San Francisco sourdough is so good because they've
been using the same starter for years and it evolved into it's own
distinct thing, unreplicatable. Impressive. Not sure how true it is. I
imagine, with proper care, a starter can last indefinitely.

So what say you all? I've got a ton of catch up reading to do.

Many sourdough bakers have more than one active starter going. They
are not complicated to make and there are many places (and opinions)
online about making them.

If you make your own, once mature, it will develop its own character
and as you get to know it and become more comfortable with the bread
baking, it can be quite entertaining to get it all to work.

Yes, there are SD cultures that are very, very long lived.

This group is not very active, but it is a delight to see someone
post.

I always recommend https://www.thefreshloaf.com/, too. Very active
group with a lot of SD bakers. There is also a sourdough sub-reddit
and I am sure FB must have some groups, too.

This is also a very good starting place:
https://www.theperfectloaf.com/

I've been going through quite the depression funk. While my newsgroup
reader has been sitting ignored for months, I'm slowly getting back into
my usual fold. Glad I have the wife that I do. It would be much harder
without her.

I've been here, sort of. Trying to get back into the point where I'm
doing stuff other than playing video games (method of escape) or do
chores at my mom's house (another form of escape).

Luckily, I ihave the gym that has been there and my increased fitness
level has helped with my depression.

Glad yall are here. I hope to get my own culture started and commence
baking soon.

I crave snacking on my own SD toast with avocado or dry salami.

My sauerkraut has historically been a hit in the neighborhood. Tried
unflavored kumbucha for the first time and, for once, I didn't have the
urge to ralph. I may pursue making that as well. Got to drink it a few
more times to be sure I like it enough to go down that road.

Anyway, I'm glad to be back - not like I had much history here.

Now to get some action at alt.smokers.pipes.

--- SoupGate-Win32 v1.05
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