Jack Campin - bogus address wrote:
>
> There might well be a real difference - only you can tell. But be
> warned that leavening cultures are not usually a single strain - you
> might be okay with this bacterial mix but not with another one.
>
> I'd try rec.food.sourdough, there are (or were, it's a long time
> since I looked at it) some real fermentation experts on there.
>
> ==== j a c k at c a m p i n . m e . u k ===
<http://www.campin.me.uk>
====
> Jack Campin, 11 Third St, Newtongrange EH22 4PU, Scotland == mob 07800
739 557
> CD-ROMs and free stuff: Scottish music, food intolerance, and Mac logic
fonts
Thanks Jack rec.food.sourdough was very helpful.
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