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From: berry@zinfandel.UUCP
Newsgroups: net.cooks
Subject: Re: Re: bread request - (nf)
Message-ID: <1417@zehntel.UUCP>
Date: Tue, 17-Apr-84 04:19:39 EST
Article-I.D.: zehntel.1417
Posted: Tue Apr 17 04:19:39 1984
Date-Received: Wed, 18-Apr-84 07:05:27 EST
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Organization: Zehntel Inc., Walnut Creek, CA
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#R:ut-ngp:-49100:zinfandel:4300057:000:678
zinfandel!berry    Apr 13 15:50:00 1984

>>Is it true that you can only 
>>successfully make sourdough bread in a few geographic regions?
>>
>>					Patricia Collins

No, it is not true.  My friend at Toscano-Colombo (They have
2 VAX 750's and an 11/70, BTW, but running VMS and RSTS.) says their
researchers can now make Sourdough anywhere; geography and climate
have nothing to do with it.  The magic is procedure and the starter
culture.  And, no you can't get any of their starter.  My friend
says she would be fired if she got me any and she can't get it anyway.

There are numerous sourdough cookbooks available, most are pretty decent.

Berry Kercheval		Zehntel Inc.	(ihnp4!zehntel!zinfandel!berry)
(415)932-6900