We kept a starter for sour dough bread for about a year and stopped. We couldn't seem to get the correct organism going to make the really pungent sour dough. It's kinda like heirloom tomato seeds. Some families have kept their sour dough starter alive through generations. I've always wondered if the reason the sour dough in San Francisco stopped being pungent was the fact that they lost the starter. I once read that the organism in the original San Fran sour dough was unique to the region and resulting climate of San Fran.
Ted
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