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[bob ford <bobford79 AT yahoo.com>]

You sent the message several years ago.   I have not
eaten a piece of bread since.....now, I do eat
un-leavened crackers still....smiling and now enjoying
the sounds of Billie Holliday.....bobford


--- Bill Jones <billj AT harborside.com> wrote:

> 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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