The accompanying booklet, although not free from ambiguity, gave reasonably
clear instructions on how to reconstitute a working starter. It gave good
instructions on how long one might exptect to wait for various stages in the
process to be reached. It indicated that small amounts of starter would give
give sourer tastes at the expense of longer proof times. It suggested how to
make a spreadsheet to adjust the various combinations of starter, flour, and
water to obtain a good bread.
These ideas have worked for me. I now have an active starter that seems to be
doing everything I expect. The first bread was nicely sour but dense. The
second was not so sour (I used more starter) fluffy and collapsed a bit during
baking. The third seemed to be good in every way except for the sour taste
(again too much starter) which was there but mild. The fourth one was almost
perfect. It used 1/4 cup of starter and took about 15 hours to proof. I also
baked this one in the oven although I used my bread machine to knead.
I now have a starter that is sufficiently predictible to allow experiments to
proceed. Thanks SI.
I was able to make bread with nice flavor, but it did not rise as much as I
would like. After reading the book, I discovered that I had a slow culture
and discovered the miracle of the second proof to "re start the yeast" at
just the right time to leaven the bread.
In article <19980927140518...@ng97.aol.com>,
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> I now have a starter that is sufficiently predictible to allow experiments to
> > proceed. Thanks SI.
> > William Buchman
> I had a not so pleasant experience with them. I called them 3 times and
> emailed them once to check the status of my order and never got a returned
> phone call, nor an email back. I finally reached someone the fourth time,
> and she told me that they don't make long distance phone calls because they
> hardly make anything from selling one culture anyway. That may be true, but
> is that the way to handle customers who may give you repeat/referred
> business? What a joke. I couldn't believe the nerve the lady had. They may
> sell good starters, but they sure need to be schooled on customer service.
> By the way, SI if you read this, did you know email was free?????
> Ryan Zwahr
> We did respond to the email. The question was, in general " when can I expect the
> order I placed last week?" Our answer was that we mail orders every Monday and do
> not know how long the mail takes to various destinations. We then left for a 2
> week trip. There are several times during the year when we may be a week behind
> in orders, and not here to respond to phone calls. Repeated calls to the
> answering machine will not help if we are not here .
> Since we do not have a secretary to answer the phone, and do not want customers
> to be upset by getting our answering machine, we do not include our phone number
> on any brochure or standard information packages. You can get the number by
> calling information but you do take the chance of getting our machine. Until we
> recorded a message for a new machine yesterday, the message stated that "if you
> want us to contact you, leave your address." This implies that we do not return
> phone calls on a regular basis. (The reason given above is correct. Our price
> for the one culture ordered does not cover long distance calls. ) We always
> respond to a legitimate question or problem. An order that is overdue (not one
> still in the processing stage) a problem with a culture or questions in general
> will get a response as soon as possible. Mailed questions will also be answered
> by phone, as we usually need more information to properly respond.
> We assume our products and our help in using them, not our availability, will
> assure return customers.
> -Jean Wood
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