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["clanSkeen" <sgian AT planetc.com>]

>But that's where it's *at", Lady - for somebody who
has *not* been practicing for years and doesn't have
the time/energy to spend 'learning', having the 'traps'
outlined does one a great deal more good than
reading 'all there is to know' and having to pick out
the 'traps' for one's self - not that I'm putting down
either your input or your book recommendation,
because I read 'everything' and welcome it ....<

Toni, his "traps" apply only to a not very good method of sourdough
propagation, ie. liquid on the counter.  I take that back, it is good for
pancakes but not for bread.  But most people don't actually want real whole
grain sourdough bread anyway, so there ya go!  LOL!  Anyway, a real
fermented sourdough bread has many advantages over a regular yeast leavened
bread, including the presence of good bacteria, more bio-availability
(pre-digested iow), not having the single strain yeast the big business
yeast makers have isolated and many people have become sensitized to, etc.

Denise


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