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[Bill Jones <billj AT harborside.com>]

Oh, sure.  But I'm trying to remember which thing I said that frightened 
you.  I didn't mean to!  Sometimes I don't express myself well.

Anyway, the safest procedure is to multiply only sour cultures 
indefinitely, always remember to mix well, and don't go too long without 
feeding the starter.

Bill
S. Oregon coast

bob ford wrote:

> Certainly, you understood that my post was in good
> humor(although you did frighten me of bread...smiles).
> I always enjoy you messages concerning food ,though I
> often can't understand the chemistry.....listening to
> Sinatra......bobford
>
> --- Bill Jones <billj AT harborside.com> wrote:
>
>  
>
> > bob ford wrote:
> >
> >    
> >
> > > A few years ago, you noted information that scared
> > > me away from bread or anything made from
> > > yeast..but;last night a scientist (Larry Stephens?
> > > C.V. unknown) appeared on a late night talk show.  
> > >      
> > He
> >    
> >
> > > said the same things;   but added if it smells and
> > > tastes ok, eat it anyway......not only smiling but
> > > laughing......bobford
> > > --- Bill Jones <billj AT harborside.com> wrote:
> > >
> > >
> > >
> > >      
> > ????  I don't know if I'd go that far!
> >
> > The sourdough cultures that we use are remarkably
> > stable.  I've never 
> > noticed any hint of a problem.  But it turns out
> > that I was right to be 
> > skeptical about multiplying a hop culture directly.
> >
> > Bill
> > S. Oregon coast
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