Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1     9/27/83; site hplabsb.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxl!ihnp4!zehntel!hplabs!hplabsb!pc
From: pc@hplabsb.UUCP (Patricia Collins)
Newsgroups: net.cooks
Subject: Re: bread request
Message-ID: <2209@hplabsb.UUCP>
Date: Wed, 11-Apr-84 12:00:54 EST
Article-I.D.: hplabsb.2209
Posted: Wed Apr 11 12:00:54 1984
Date-Received: Fri, 13-Apr-84 07:44:40 EST
References: <2315@ihldt.UUCP>, <491@ut-ngp.UUCP>
Organization: Hewlett Packard Labs, Palo Alto CA
Lines: 10


	Can someone explain sourdough bread making?  I LOVE Boudoin's
San Francisco sourdough, and even Parisian is pretty tasty.  I believe
that only sourdough is made without any sugar or shortening.  (Most
breads use sugar for the yeasties and some add shortening.)  Once
you have your starter dough, what's next?  Is it true that you can only 
successfully make sourdough bread in a few geographic regions?

					Patricia Collins
					hplabs