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["Toni Hawryluk" <tonihawr AT msn.com>]

----- Original Message ----- 
From: Rob<mailto:becidawa AT hctc.com> 

> >making do with little as you age.
> >
> Something to think about as you get older is medical treatment. maybe I 
> should make that 'affordable' medical treatment. That was one of the 
> reasons (among many) for the move out here.

And why I made such a point of the 'banana'
thing for 'elective edema' (eating preservative-
poisoned Polish sausage in my case) - ya got
only one bod, it's a good thing to find out if
what you're feeding it is causing some of the
'malfunctions' - stress is another story and
can't always be avoided, even *good* stress ....
as one must 'get on with life' while the 'research'
is going on.
>From tvoivozd AT infionline.net  Tue Oct  5 15:30:56 2004
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Date: Tue, 05 Oct 2004 15:48:24 -0700
From: Tvoivozhd <tvoivozd AT infionline.net>
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Subject: Re: [Homestead]  Bread Addendum
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Toni Hawryluk wrote:

>Denise wrote :
>
>
>>... "traps" apply only to a not very good method of sourdough propagation, 
>>ie. liquid on the counter.
>>
>>
>
>"...liquid on the counter ..." "without refrigeration"
>is the way I read your post - is this right ? because
>that's what I'd *like* ... not necessarily what I
>will settle for ...
>
>
>
>>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!
>
>But I do - only I don't want to invest years
>in the process of producing it - I'll soon be
>70 and sourdough-including-refrigeration is
>no longer at the top of my list of priorities.
>
>
>
>>...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.
>
>Exactly ! but does the last paragraph above
>*depend* on refrigeration to keep the 'ferment'
>free of invading bacteria - once I have
>achieved a 'result' I want to duplicate ??
>
>

tvoivozhd---Denise is getting old and set in her ways---take the advice
of a relatively young man to keep your sourdough bubbling in a warm
place---and keep a couple samples in bottles in the refrigerator to
rebuild the bubbly if it goes bad for any reason.

>_
>