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Posted by John Larkin on July 21, 2008, 1:47 pm
On Mon, 21 Jul 2008 10:36:02 -0700 (PDT), James Arthur
>> On Fri, 18 Jul 2008 13:53:21 -0700, John Larkin
>>
>> >And sourdough bread is made from flour and water, with maybe a little
>> >salt.
>>
>[snip]
>> It seems that you have never baked, let alone with sourdough.
>How so? That's how I've been making my sourdough for the last decade
>or so. Love the stuff.
>Cheers,
>James Arthur
I know a chinese guy who has had the same sourdough batch in his
family for over 100 years. Whatever few bacteria were the original
non-flour-non-water-non-salt ingredients, they must be parts per
trillion now, if that. Nothing else has been added for thousands of
dilutions, sort of like homeopathic medicines.
Hmmm, what's (0.05)^1000 ?
John
Posted by James Arthur on July 21, 2008, 2:01 pm
On Jul 21, 10:47 am, John Larkin
> On Mon, 21 Jul 2008 10:36:02 -0700 (PDT), James Arthur
> >> On Fri, 18 Jul 2008 13:53:21 -0700, John Larkin
> >> >And sourdough bread is made from flour and water, with maybe a little
> >> >salt.
> >[snip]
> >> It seems that you have never baked, let alone with sourdough.
> >How so? That's how I've been making my sourdough for the last decade
> >or so. Love the stuff.
> >Cheers,
> >James Arthur
> I know a chinese guy who has had the same sourdough batch in his
> family for over 100 years. Whatever few bacteria were the original
> non-flour-non-water-non-salt ingredients, they must be parts per
> trillion now, if that. Nothing else has been added for thousands of
> dilutions, sort of like homeopathic medicines.
And the culture changes with time and how you treat it. Sourdough
afficianados take pains to cultivate distinct qualities, then guard
'em like treasure. (Which is what they are.) I've encouraged mine to
become wickedly sour, the way I like it. Great toasted, but I usually
just rip chunks off the loaf.
Mmmmm. I'm fasting today, and this talk of sourdough and choclate
isn't helping.
> Hmmm, what's (0.05)^1000 ?
XCALC 2.8 says "0."
Grins,
James Arthur
Posted by John Larkin on July 21, 2008, 2:52 pm On Mon, 21 Jul 2008 11:01:23 -0700 (PDT), James Arthur
>On Jul 21, 10:47 am, John Larkin
>> On Mon, 21 Jul 2008 10:36:02 -0700 (PDT), James Arthur
>>
>>
>>
>> >> On Fri, 18 Jul 2008 13:53:21 -0700, John Larkin
>>
>> >> >And sourdough bread is made from flour and water, with maybe a little
>> >> >salt.
>>
>> >[snip]
>>
>> >> It seems that you have never baked, let alone with sourdough.
>>
>> >How so? That's how I've been making my sourdough for the last decade
>> >or so. Love the stuff.
>>
>> >Cheers,
>> >James Arthur
>>
>> I know a chinese guy who has had the same sourdough batch in his
>> family for over 100 years. Whatever few bacteria were the original
>> non-flour-non-water-non-salt ingredients, they must be parts per
>> trillion now, if that. Nothing else has been added for thousands of
>> dilutions, sort of like homeopathic medicines.
>And the culture changes with time and how you treat it. Sourdough
>afficianados take pains to cultivate distinct qualities, then guard
>'em like treasure. (Which is what they are.) I've encouraged mine to
>become wickedly sour, the way I like it. Great toasted, but I usually
>just rip chunks off the loaf.
>Mmmmm. I'm fasting today, and this talk of sourdough and choclate
>isn't helping.
There has got to be some tradeoff between living long and living well.
John
(having just finished a double-shot latte and a vanilla cream
brioche.)
Posted by James Arthur on July 21, 2008, 4:04 pm On Jul 21, 11:52 am, John Larkin wrote:
> On Mon, 21 Jul 2008 11:01:23 -0700 (PDT), James Arthur wrote:
> >On Jul 21, 10:47 am, John Larkin wrote:
> >> On Mon, 21 Jul 2008, James Arthur wrote:
> >> >On Jul 20, 1:11 pm, JosephKK wrote:
> >> >> On Fri, 18 Jul 2008 13:53:21 -0700, John Larkin wrote:
> >> >> >And sourdough bread is made from flour and water, with maybe a little
> >> >> >salt.
> >> >[snip]
> >> >> It seems that you have never baked, let alone with sourdough.
> >> >How so? That's how I've been making my sourdough for the last decade
> >> >or so. Love the stuff.
> >> >Cheers,
> >> >James Arthur
> >> I know a chinese guy who has had the same sourdough batch in his
> >> family for over 100 years. Whatever few bacteria were the original
> >> non-flour-non-water-non-salt ingredients, they must be parts per
> >> trillion now, if that. Nothing else has been added for thousands of
> >> dilutions, sort of like homeopathic medicines.
> >And the culture changes with time and how you treat it. Sourdough
> >afficianados take pains to cultivate distinct qualities, then guard
> >'em like treasure. (Which is what they are.) I've encouraged mine to
> >become wickedly sour, the way I like it. Great toasted, but I usually
> >just rip chunks off the loaf.
> >Mmmmm. I'm fasting today, and this talk of sourdough and chocolate
> >isn't helping.
> There has got to be some tradeoff between living long and living well.
> John
> (having just finished a double-shot latte and a vanilla cream
> brioche.)
Obese people have been mocked and discriminated against for too long.
I'm hunger-striking for a person's right to be fat, and I invite obese
people the world over to join in. We won't quit 'til we win.
Cheers,
James Arthur
Posted by RST Engineering \(jw\) on July 21, 2008, 5:41 pm We have some families up here, descendents of the original '49er miners,
that claim to have kept it alive for the last 160 years.
Jim
--
"It is the mark of an educated mind to be able to entertain a thought
without accepting it."
--Aristotle
> I know a chinese guy who has had the same sourdough batch in his
> family for over 100 years. Whatever few bacteria were the original
> non-flour-non-water-non-salt ingredients, they must be parts per
> trillion now, if that. Nothing else has been added for thousands of
> dilutions, sort of like homeopathic medicines.
> Hmmm, what's (0.05)^1000 ?
> John
>
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>>
>> >And sourdough bread is made from flour and water, with maybe a little
>> >salt.
>>
>[snip]
>> It seems that you have never baked, let alone with sourdough.
>How so? That's how I've been making my sourdough for the last decade
>or so. Love the stuff.
>Cheers,
>James Arthur