I can't believe that Leson got that "natural" style starter to work. I've tried over and over again with no success. Her success encourages me. Maybe I'll try again.
I do have a rye starter I've used for years to make my NY deli rye bread but I made the starter with commercial yeast. It works fine but just for fun I'd like to do it the natural way.
Maybe I'll try the methods described by Sandor Katz in his new book The Art of Fermentation. And would-be fermento-freaks -- don't miss the U District Farmer's Market's Fermentation 101, March 16.
"And malt does more than Milton can to justify God's ways to man."
– A.E. Housman
