From: dadams@cray.com (David Adams)
Subject: Re: Wood's book, etc.
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 21 Aug 92 15:08:02 CDT

In article M23231@mwvm.mitre.org, M23231@mwvm.mitre.org () writes:
|In article <1992Aug17.175357.13756@acd4.acd.com>
|cat@iedv7.acd.com ( Chris Teegarden (ICCT)) writes:
| 
|>
|>Well, I got my copy of "Sourdoughs from Antiquity" by Dr. Wood on Friday.
|>As I said in an earlier post, his company was selling "seconds" for $15.
|>They were supposed to have minor defects that made them unsuitable for
|>regular sale.
|>
|**************
|Would someone please e-mail me the address for ordering this book?
| 
|Thanks,

In FAQ.sourdough we have the following:




>From: wilkins@scubed.SCUBED.COM (Darin Wilkins)


Recently a local newspaper's food section had an article about sourdough
bread starters that might be of general interest.  My summary follows:

In the mid 80's a pathologist, Dr. Ed Wood, held a position in Saudi
Arabia.  Wood is an avid bread maker and, realizing he was in the
birthplace of bread, explored local bakeries in his spare time.  In
particular, he searched for sourdough cultures that had been passed
down from the beginning of civilization.  He persuaded local bakers to
part with some of their historical starters and took them home to
Cascade, Idaho.  There he dried the starters to a form that allows them
to be reconstituted with the addition of warm water and flour.  He also
subjected sourdough starters from other parts of the world to the same
treatment.  His collection now includes bread starters from 8 regions:
the Yukon, San Francisco, France, Austria, Egypt, Bahrain, Saudi
Arabia, and Russia.

Each starter imparts a unique flavor or texture to bread.  French
sourdough is mild, but rises well.  Bahrain sourdough is one of the
most sour, while Yukon sourdough is moderately sour.  He says the Saudi
sourdough has the most distinctive flavor and the most overrated is
from San Francisco (!).  He calls the Russian starter his most
aggressive starter, able to handle heavy doughs.

He has started a business selling the starters, which may be ordered by
credit card at 208-382-4828.  They cost US $10.50 each.  Also, they can be 
ordered by sending check or money order to:

                   Sourdoughs International
                   PO Box 1440
                   Cascade, ID 83611.

In addition Wood wrote a cookbook, _World Sourdoughs From Antiquity_
(Sinclair Publishing, $23.50), which includes 137 recipes for sourdough
baked goods.  The book, which comes with a free starter of your choice, 
may be ordered with a credit card at 800-888-9567.  (or at the previous
number.  This is the number for Sinclair Publishing.  The previous number
is the number for Sourdoughs International.)  

<David Adams inserts the note:
The prices mentioned here are new.  They now include shipping and handeling
for U.S. customers.  (The $23.50 for the book includes shipping &handeling
4th class postage.  The $10.50 for the cultures includes shipping & handeling
priority mail.  I got my book and first culture in two days.)  Shipping and
haneling for non U.S. customers may be slightly higher.>


<David Adams inserts the note to the note:

As several people have mentioned, only seconds are available, at a 
lower price.
Newsgroups: rec.food.sourdough