[NTLK] QuickFigure / Spreadsheet questions (OT)

[Jim Lee]

Mike,

   Thanks for satisfying my curiosity.  And my apologies to the rest  
of the list for instigating this sidetrack topic.  I can't think of a  
way to steer this back to the Newton, so I'll just drop the subject  
now.   At least we weren't discussing the iPad!  :-)

-Jim

On Jan 31, 2010, at 6:07 PM, Mike Rodgers wrote:

> I do have a recipe for creating a starter and using that.  And I have
> done this successfully in the past year.  However, the recipes are  
> more
> complex, take longer, and no 2 authors can agree as to the consistency
> of the starter.  This is called sourdough and personally I do not feel
> that the taste difference between home cultivated yeast and purchased
> yeast justifies the work.  With store bought yeast I can still create
> multi-stage breads requiring long slow rises.  Making it in winter
> requires a proofing bin where I can regulate the temperature.  My  
> normal
> house temperature in winter (65) is a mite too cool for most
> breadmaking.  And you have to feed starters routinely to keep them
> alive.  If you do not bake every couple of days, you toss out part.
> Thus, more waste.
>
> I guess I just ain't a sourdough kind of guy.
> Mike
>
> Jim Lee wrote:
>> On Jan 31, 2010, at 9:28 AM, Mike Rodgers wrote:
>>
>>
>>> I go through about 2 lbs of yeast a year making bread.  If I bought
>>> the
>>> little packages sold in the stores, I'd go broke.  [...]
>>>
>>
>> Just out of curiosity, why do you buy yeast at all?  I have a friend
>> who is a breadmaker, and she hasn't bought yeast since the early
>> 1970's.  She keeps it going perpetually from the original batch, and
>> it keeps getting better over time.
>>
>> I thought all breadmakers did that, but I must be wrong...
>>
>>
>
>
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