HDTenEightyP/NetNews huggingface dataset:
From: jheath@CERIS.Purdue.EDU (Jim Heath)
Subject: Re: Candy Bar Memories
Organization: Center for Environmental and Regulatory Information Systems, Purdue University
Distribution: usa
Date: Fri, 20 Nov 1992 17:47:59 GMT

From article <1eh3rnINNisp@FUNCTOR.SYSTEMSZ.CS.YALE.EDU>, by loosemore-sandra@cs.yale.edu (Sandra Loosemore):
> I haven't seen any mention of the candy bar that was one of my favorites
> as a kid:  the "Bun".  They were actually round rather than bar-shaped,
> and had a soft filling in various flavors (I remember the maple flavor,
> in particular) with nuts on top, all coated with chocolate.  I haven't
> had one of these for years!
>

Our local Sam's Club has the "creme" ("cream"?) filled ones.  I
believe I have seen the maple ones other places.

How about Clark and Zagnut bars? 
-- 
"Land of song, said the warrior bard,           Jim Heath
Though all the world betrays thee.
One sword, at least, thy rights shall guard, (The Minstrel Boy)
One faithful harp will praise thee."         (Thomas Moore)
Newsgroups: rec.food.cooking
From: igor@access.digex.com (Dan White)
Subject: Re: List of 684 Muffin Recipes
Organization: Society for the Prevention of Paronomastic Defenestration
Date: Wed, 18 Nov 1992 01:18:34 GMT

To the person listing all these recipe titles:

polite flame on:

Rather than continuing to torture us and clog the bandwidth with requests 
that, as you say, you have no intention of honoring,


WHY DON'T YOU SUBMIT YOUR RECIPIES TO REC.FOOD.RECIPIES

then the headache is passed on to the archive keeper thereof.

flame off.
-- 
------------------------------------------------------------------------
                                                               Dan White
------------------------------------------------------------------------
"Sometimes  I  think  the  surest  sign  that  intelligent  life exists
Newsgroups: rec.food.cooking
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: Choosing a turkey
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Keywords: turkey
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Tue, 17 Nov 92 20:53:39 GMT

In article <6583@ucsbcsl.ucsb.edu> harley@engrhub.ucsb.edu (Harley Hahn) writes:
>Can somebody please give me advice on choosing a turkey.
>It needs to feed 4/5 people.

You should allow at least one pound per person. I've never seen 4-5 pound
turkeys. 10-12 pounds is the smallest I've seen. If your 4/5 people
have hearty appetites you should have not problem. Plus there are a 
lot of leftovers you can make. Send some home with your friends.
>
>We are ordering a Shelton's Free-Range turkey.

If it is fresh there is no problem, but if it is frozen it takes *days*
to thaw. About 2 days for a small (12-14 lbs) and three days for a
20 pounder. But is in advance to allow a full thaw. You will not
be able to remove the giblets unless it is completely thawed.
>
>The big question is:
>
>Should we ask for a hen or a tom?

I've never seen this addressed. I may be wrong but like cattle
I think they are all hens or neutered toms.

>
>Also, does anyone have a foolproof recipe to cook
>such a beast?

The actual cooking is easy. Remove the giblets from the two (front
and back cavities). Use them in the stock (execept for the liver--do
not boil the liver.) along with the wing tips, adding celery stalks
and leaves, onion skins, carrot trimmings, etc. If you want to stuff
it do so just before it goes into the oven. Saute onions, celery in
margerine or cooking oil, add toasted bread cubes, season with 
poultry seasoning (thyme, marjoram, sage, rosemary, black pepper, 
and nutmeg) and moisten with stock. Don't pack it in tight. It will
expand. In the meantime you have preheated the oven to 325 deg F,
Put the bird on the broiling pan that is in the drawer under the
oven. I don't usually truss, but it helps hold in the stuffing,
usually I put the legs back under the wire. Allow about 4 hours
for a small turkey (8-12 lbs) and 6-7 hours for a large (16-20 lbs)
bird. Do not overcook. The best way to tell if it is done is
to grab one leg and if it moves in the socket easily, it is done.
A meat thermometer is also foolproof, remove it from the oven
when internal temp reaches 190 deg F. (Put the thermometer in
the thickest part of one thigh or the breast--don't let it touch
bone), and let it rest for about 20 minutes for easier carving.
Use a sharp slicing knife, cut the thigh away from the body
to expose the side, separate drumstick from thigh, remove wing.
Slice from top to bottom white meat. A good robust white wine
will go good with it, and for those who like dark meat a light
red is appropriate.

Enjoy.
>
--
Bruce Watson  wats@nyx.cs.du.edu  Toy Cows, Toy Cows in Africa, Toy Cows
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Newsgroups: rec.food.cooking
Subject: Re: Looking for unique turkey recipes
Date: 19 Nov 1992 01:58:49 -0800
Organization: Stanford University
Distribution: usa
NNTP-Posting-Host: morrow.stanford.edu

In article <1992Nov18.122232.5944@cbfsb.cb.att.com>,
fgn@cbnewsb.cb.att.com (frank.g.neves) writes:
>In article <136070001@hpcupt1.cup.hp.com>, kerschen@hpcupt1.cup.hp.com (Karen Kerschen) writes:
>> A Hungarian neighbor served us turkey last Thanksgiving she had
>> marinated with Bourbon and olive oil (both inside and under the skin)
>> and allowed to refrigerate for a couple of hours before baking.
>>
>> I've tried it since and each time, the taste is delectable -- the marinade
>> imparts a bit more flavor to an otherwise rather bland meat.
>>
>I was just reading in the paper today that a "distinguished panel of cooking
>experts" has indicated that everybody cooks poultry incorrectly.  That is,
>in order to get the best results, the bird should be cooked breast-down,
>instead of on its back.  They claim that breast-down forces all of the juices
>into the breast meat, rendering it extremely moist and delicious.
>
>Actually, this does seem to make sense.  Does anyone out there do that?
>
>Frank
>--

That's the way we cook all poultry.

Alma
From: loosemore-sandra@cs.yale.edu (Sandra Loosemore)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 19 Nov 1992 17:18:31 -0500
Organization: staff hacker @ Yale Haskell project
Distribution: usa
	<1eg77eINNi91@cae.cad.gatech.edu>
	<1992Nov19.195702.24266@iscnvx.lmsc.lockheed.com>
NNTP-Posting-Host: functor.systemsz.cs.yale.edu
In-reply-to: westphal@iscnvx.lmsc.lockheed.com's message of Thu, 19 Nov 92 19:57:02 GMT

I haven't seen any mention of the candy bar that was one of my favorites
as a kid:  the "Bun".  They were actually round rather than bar-shaped,
and had a soft filling in various flavors (I remember the maple flavor,
in particular) with nuts on top, all coated with chocolate.  I haven't
had one of these for years!

-Sandra
From: kevin.fong@uttsbbs.uucp (Kevin Fong) 
Newsgroups: rec.food.cooking
Subject: SOURDOUGH STARTER SUCCESS
Date: 19 Nov 92 11:48:00 GMT
Distribution: world
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591
Reply-To: kevin.fong@uttsbbs.uucp (Kevin Fong) 

I've been trying to get a sourdough starter to actually "start" but
after about a day of fermentation, it dies.  The following is the recipe
that I got from a magazine:

2C flour
3T sugar
1t salt

Mix the above.

2C warm water (105-115F)
1T sugar
1 package dry yeast

Mix water, sugar and yeast.  Let set for 5 minutes.

Add flour mixture to yeast solution.  Mix with whisk.  Pour into a
2Q jar and cover with cheesecloth.  Let set in a warm place for 3
days (85F). Stir once daily. Then set in refrigerator for up to 6 days
before feeding.

----------------------

Well, after doing the initial steps of starting the fermenting, the
starter will bubble and smell and look great for one day.  After the
first day, it separates and smells really acrid (pungent).  It is also
very watery.  According to the instructions, it should have a pleasant
yeasty smell, be thick like pancake batter and have bubbles.  It has
neither of the above after one day.  I've tried it three times without
success.

Can anyone give me some hints, or perhaps a better starter recipe to
try?

Kevin
Internet:  sysop@uttsbbs.UUCP
                                              
Newsgroups: rec.food.cooking
From: smith@jevex.waisman.wisc.edu
Subject: RE: Thanksgiving cranberry relish
Organization: Waisman Center, University of Wisconsin-Madison
Date: 23 NOV 92 11:03:06 CST

In a previous article, Betty Johnson <BETTYJ@MAINE.MAINE.EDU> wrote:
> 
>In article <1992Nov21.083051.1@stsci.edu>, morrissey@stsci.edu says:
>>
>>In article <1992Nov20.183840.12944@magnus.acs.ohio-state.edu>,
>>lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
>>> Since its that time of year again.....
>>>
>>                        Cranberry-Orange Relish
>>
>>1 bag cranberries (frozen)              1 large orange
>>1/2 - 1 cup sugar (to taste)
>>
>>
>>Put still frozen cranberries through grinder or chop coarsely in a food
>>processor.  Cut orange into wedges, remove seeds.  Grind or process
>>orange.  Add sugar to taste.  Chill for at least 3-4 hours to let the
>>flavors blend.
>>
> 

This recipe sounds great, but before I make it I want to know if you use the 
"whole" orange (rind and all)?  Do you grind each ingredient (cranberries and 
orange) separately in the food processor and then combine with the sugar? 
 Thanks in advance.


Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: RE: Thanksgiving cranberry relish
Organization: Space Telescope Science Institute
Distribution: na
Date: Mon, 23 Nov 1992 23:20:04 GMT

In article <23NOV92.11030692@jevex.waisman.wisc.edu>, smith@jevex.waisman.wisc.edu writes:
> In a previous article, Betty Johnson <BETTYJ@MAINE.MAINE.EDU> wrote:
>> 
>>In article <1992Nov21.083051.1@stsci.edu>, morrissey@stsci.edu says:
>>>
>>>In article <1992Nov20.183840.12944@magnus.acs.ohio-state.edu>,
>>>lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
>>>> Since its that time of year again.....
>>>>
>>>                        Cranberry-Orange Relish
>>>
>>>1 bag cranberries (frozen)              1 large orange
>>>1/2 - 1 cup sugar (to taste)
>>>
>>>
>>>Put still frozen cranberries through grinder or chop coarsely in a food
>>>processor.  Cut orange into wedges, remove seeds.  Grind or process
>>>orange.  Add sugar to taste.  Chill for at least 3-4 hours to let the
>>>flavors blend.
>>>
>> 
> 
> This recipe sounds great, but before I make it I want to know if you use the 
> "whole" orange (rind and all)?  Do you grind each ingredient (cranberries and 
> orange) separately in the food processor and then combine with the sugar? 
>  Thanks in advance.
> 
> 

Ok, first of all: yes, I do use the whole orange (I'm too lazy to do more
than remove the seeds).  I do the cranberries first (still frozen is best),
empty into a bowl, do the orange, empty into the bowl, and add the sugar.  I
chill this is a pretty crystal bowl (the one I'm going to serve it in) for
at least a few hours.  When ready to serve, just stir a bit.

Janet Morrissey
"Mostly Harmless"
From: jdmiller@unixg.ubc.ca (Jeffrey D Miller)
Newsgroups: rec.food.cooking
Subject: Request: Peppercorn Sauce
Date: 18 Nov 92 04:58:48 GMT
Organization: The University of British Columbia
NNTP-Posting-Host: unixg.ubc.ca
Summary: Recipe wanted
Keywords: Peppercorn Sauce


Does anyone have a good recipe for a peppercorn sauce?  I am 
looking for a good all purpose sauce to use with steak and 
other meat dishes as well as french fries.
I will summarize responses to the group.  
Thanks in advance.

Jeff Miller/ jdmiller@unixg.ubc.ca

A
A

Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet
Subject: Re: REQUEST:  Puffing Rice
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Tue, 24 Nov 92 02:28:51 GMT

Yum!
 
That sounds wonderful... kind of like a different marshmallow treat...
 
Clover
From: sparrow@deeptht.armory.com (Pasty White)
Newsgroups: rec.food.cooking
Subject: REQUEST: Broccoli Recipes
Date: 18 Nov 92 00:30:16 GMT
Organization: The Armory

I have our Thanksgiving dinner menu pretty much completely planned/decided
on (turkey, stuffing/dressing, mashed potatoes, yams, baked onions, green
salad w/ big shrimp, rolls, cranberry-orange or cranberry-raspberry sauce)
but waited to decide on what to make for the green vegetable (I know, like
we need any more food!) until I found out what the store will have that
looks good.  They have a good price on broccoli through next week, so I
wonder whether anyone has some good broccoli recipes that are more
interesting than steaming it (I'm talking about fresh broccoli).       
  
If you have ideas, post or e-mail.
  
Thanks!  sparrow@deeptht.armory.com
Newsgroups: rec.food.cooking
Subject: Re: List of 684 Muffin Recipes-Pt II  
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 19 Nov 92 02:21:26 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: casey@well.sf.ca.us (Kathleen Creighton)
>all of the peanut butter, and okay, I'll be the one to ask for Muffins
>That Taste Like Donuts :-).

Muffins That Taste Like Donuts recipe was posted last week sometime.
Newsgroups: rec.food.cooking
Subject: RECIPE: Amaretto & Almond Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Nov 92 03:33:34 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      AMARETTO & ALMOND MUFFINS  
  
2/3 cup sour milk, 3 Tbsp melted butter or margarine, 1 egg  
1/2 cup amaretto liqueur, 1 cup sliced almonds, 2 tsp baking powder  
1/2 cup sugar, 2 cups flour  
  
Preheat oven to 400oF and grease muffin pans. Put the first 5 ingred.  
into a bowl & mix well, then add the remaining ingred. & blend until  
just mixed. Put into pans & bake for 15-20 mins. Makes 12.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | If you need to email me I would really appreciate it if you  |  
     | didn't quote my own message back to me. pandora@kcbbs.gen.nz |  
      --------------------------------------------------------------
Newsgroups: rec.food.cooking
Subject: RECIPE: Peanut Butter Muffins (2)  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Nov 92 03:33:32 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      PEANUT BUTTER MUFFINS  
  
Wet Mix - 1/4 cup sugar, 1/4 cup butter or margarine, 2 eggs  
          1/2 cup peanut butter, 1.1/2 cups milk  
Dry Mix - 2.1/2 cups self-raising flour, 1/4 tsp baking soda  
Topping - equal parts of cinnamon & sugar mixed together  
  
Preheat over to 400oF & prepare pans. Blend thoroughly the sugar,  
margarine & peanut butter. Beat in the eggs & milk. Fold the dry mix  
into the wet mix. Place the mixture in pans, sprinkle with topping &  
bake for 15-20 mins. Makes 10-15.  
Variations:  
PB & Choc Chip: Add 1/2 cup of chopped choc or choc chips & 1/2 tsp  
vanilla to the wet mix.  
PB & Date or Raisin: Add 1/2 cup of chopped dates or raisins to the  
combined wet mix.  
PB & Sesame Seed: Add 1/2 cup toasted sesame seeds to the combined wet  
mix. Add 1/2 cup chopped dates if desired.  
  
      PEANUT BUTTER & JELLY MUFFINS  
  
1 Tbsp melted margarine, 1/2 cup peanut butter, 1 egg, 2 Tbsp sugar  
1 cup sour milk, 2 cups flour, 1 Tbsp baking powder  
Topping: 3 Tbsp crushed salted peanuts, 4 Tbsp sugar, 2 Tbsp butter  
         strawberry jam for the middle  
  
Preheat oven to 400oF & prepare pans. Put the first 5 ingred. into bowl  
& mix well, then add the flour & b/pdr & blend until just mixed. Put a  
large spoonful of the batter into each muffin pan, then drop a small  
spoonful of jam (jelly) in the centre of each & cover with remaining  
batter. Sprinkle with the topping mixture & bake for 10-15 mins. Makes  
12 muffins.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | If you need to email me I would really appreciate it if you  |  
     | didn't quote my own message back to me. pandora@kcbbs.gen.nz |  
      --------------------------------------------------------------  
  
   
Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Re: Comments on hand blenders?
Organization: Novell, Inc.
Date: Thu, 19 Nov 1992 17:14:25 GMT

In article <memo.758528@cix.compulink.co.uk> maryb@cix.compulink.co.uk (Mary Branscombe) writes:
>From: maryb@cix.compulink.co.uk (Mary Branscombe)
>Subject: Re: Comments on hand blenders?
>Date: 19 Nov 92 11:53:00 GMT
>In-Reply-To: <WVOSS.44.0@novell.com> WVOSS@novell.com (Wes Voss)
>
>I've been using a Braun for a few years. Great for scrunching up 
>soups and sauces in the pan instead of messing about with the big 
>Magimix. Great for souflee omelettes and milk-shakes. The whisk 
>attachmetn is a tad small and fiddly and the beaker supplied is *not* 
>the best place to whisk egg whites.
>Seconded on the hanging rack. Put it up and you'll use it.Otherwise 
>it sits in a draw.

Okay, I tried whipping egg whites with it the other day and it just didn't 
work right with that whish attachment and that cup. How are *you* doing it?

Wes

-----------------------------------------------------------
Wes Voss
Novell, Inc
Internet: wvoss@novell.com
Fax: 801-342-1211
Disclaimer: These are just my opinions, and no one else's;
            No one in their right mind would share them...
___________________________________________________________
From: valjorge@leapyear.EBay.Sun.COM (Valerie Jorge)
Newsgroups: rec.food.cooking
Subject: Re: Oven calibration
Date: 20 Nov 1992 23:59:27 GMT
Organization: Sun Microsystems, Mt. View, Ca.
Distribution: rec
NNTP-Posting-Host: leapyear.ebay.sun.com

In article <fred-mckenzie-201192173421@k4dii.ksc.nasa.gov> fred-mckenzie@ksc.nasa.gov (Fred McKenzie) writes:
>In article <1992Nov20.183448.14781@infonode.ingr.com>,
>margaret@infonode.ingr.com (Margaret Wiginton) wrote:
>> I have a GE stove/oven that doesn't seem to get hot enough.  For
>> example, last night I made a cake that was supposed to bake
>> for 50 minutes at 350 degrees.  It took about 25 minutes longer
>> than that to get done.
>
>Margaret-
>


I also have a GE oven/stove.  It is 10 years old but we bought
the house about a year ago.  Not until I was home with my new
baby did I really have a chance to do some baking and notice
I had that same problem.  Since we still had our home warranty,
for $35 I had a repairman come out (hoping I could get a whole
new stove).  He hooked up a temp. gauge and as he explained it
to me, if you set your oven temp. to 350 degrees, it normally
cycles +/- 30 degrees.  That is, when the thermostat reads
350 degrees, it stops heating, but the temp. actually goes
up 30 degrees more.  When it drops, it drops to 320 degrees
before the element comes on again.  My oven was cycling
+/- 60 degrees, meaning there was 120 degree range while I
was cooking.  Didn't notice the problem until I baked a cake,
which took 50% more time that the recipe said.

He replaced the thermostat.  I had put in one of those thermometers
you buy at the grocery store but it was way off.  I wish my problem
was solved, but I still don't think my oven cooks very well.  I
could have pursued the problem, but didn't really have the time
and energy to do so.  

I think you can also call PG&E (or your local energy company)
and they will come out for free to check the thermostat, adjust it,
or advise you on what to do.  Call and find out.  They do a variety
of things here to help you conserve energy.  I thought my problem
had to do with the power, since my bread machine was plugged
in next to the oven and it wasn't cooking bread.  Turned out
the oven was on it's own breaker, but the bread machine was
plugged in to a socked that shared with the refrigerator.
Once I found an outlet that didn't share with any other
appliances, I could finally get my Welbilt bread machine to
bake a loaf.

Anyway, good luck.

Valerie
Newsgroups: rec.food.cooking
Subject: Re: Request: Candied Yams How-to
From: jf@pacnet.wesleyan.edu (JOHN FINN)
Date: Mon, 23 Nov 1992 17:16:35 GMT
 <jf.37@pacnet.wesleyan.edu> <1992Nov20.215656.13750@hubcap.clemson.edu>
Organization: Wesleyan University, Middletown, CT USA

In article <1992Nov20.215656.13750@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:

>>
>>I"ll take your word for it! [the alternative--having actually to try them--
>>is unthinkable! :-)]  
>>
>>To my (admittedly offbeat) way of thinking, yams are like okra in that both 
>>are disgusting in their tubularity and, presumably, taste. On the other 
>>hands, yams don't have hair on them, like okra.
>>
>>Still looking for a candied yam recipe....
>>
>Someone helped you out, and you turn it away ?  That's how you make 
>candied yams!  If you hate the idea of trying them so much, why the
>big push to find a recipe ?  Why didn't you push it off on someone
>else, and pick something you like better ?  
>Find yams, add butter, brown sugar, marshmallows, bake. 
>Optionally, a sprinkling of nutmeg and maybe a bit of cinnamon may
>add something.  As my Mom used to say: Try everything at least once
>so you can then say whether you like it or not.
>It's bad enough to aimlessly collect recipes that you're not going
>to use, but to actually request one that you don't want ? Geeez...
>-- 
>Chris Behrens                                  chrisb@hubcap.clemson.edu 
>Cheezy Sig : Cheddar, Colby, Swiss, Jack, Mozzarella, Ricotta, Head, Toe?

Now how did you reach the conclusion that I am "aimlessly" collecting yam 
recipes? After all, my first post clearly specified a specific reason.  I 
have since received a couple of recipes that look just right--for which I am 
very grateful. And I'm grateful for your mom's advice too :-)  Mine used to 
say: read carefully.

John E. Finn
Wesleyan University

Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet
Subject: Re: REQUEST: hot mulled cider recipe
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Tue, 24 Nov 92 02:57:10 GMT

I object!!! Those spices look yummy, and you can add orange peel or
lemon peel, but cider is sweet enough without adding brown sugar!
 
Clover
Newsgroups: rec.food.cooking
From: guy@slustl.slu.edu (Guy Smith)
Subject: Re: Electric oven cooks unevenly
Organization: Saint Louis University  Saint Louis, MO
Date: Wed, 18 Nov 1992 18:26:57 GMT

In article <17NOV92.07474535@artex.waisman.wisc.edu> smith@artex.waisman.wisc.edu writes:
>I have a 6 year old GE electric range.  I have baked 4 cornish hens in it and 
>they seemed to vary in terms of doness.  Last night a baked a carrot bundt cake 
Check the seal on the door. If it is leaking you could get a temperature
gradient of the sort you describe.
Newsgroups: rec.food.cooking
From: fritz@fc.sde.hp.com (Gary Fritz)
Subject: Re: SOURDOUGH STARTER SUCCESS
Organization: HP SESD, Fort Collins, CO
X-Newsreader: TIN [version 1.1.4 PL6]
Date: Fri, 20 Nov 1992 00:50:22 GMT

Kevin Fong (kevin.fong@uttsbbs.uucp) wrote:
: I've been trying to get a sourdough starter to actually "start" ...
: Can anyone give me some hints, or perhaps a better starter recipe to try?

 - Subscribe to rec.food.sourdough.  You will find sourdough expertise
   to meet your every need, including extensive FAQ files and recipes.
   (FAQs are available on ftp.ils.nwu.edu under pub/sourdough.)

 - Start with a *sourdough* starter, not with yeast.  Commercial baker's
   yeast uses a different strain of yeast (saccharomyces cerevisiae) than 
   sourdough does (saccharomyces exiguus, I think).  Baker's yeast eats
   the food (maltose?) that the sour-making bacteria (lactobacilli 
   sanfranciscus, honest!) need, so using baker's yeast can prevent you 
   from getting the desired sourness!  You can buy sourdough starters in 
   many good gourmet or health-food stores, or they can be gotten from 
   some of the helpful members of rec.food.sourdough.

Enjoy!

Gary