HDTenEightyP/NetNews huggingface dataset:
From: epayne@su102p.ess.harris.com (Ed Payne)
Subject: Re: first timer
Date: Thu, 3 Sep 1992 15:43:09 GMT
Distribution: rec.food.sourdough
Organization: Harris Semiconductor, Melbourne  FL


> i to have had the new starter experance with a2 1/5 rise time.
>location = yorktown,va.the yeastie beasties muat be everywhere

Except central Florida. ;^(

>ted creel
>oak@efpb00.nasa.larc.gov
>--

Ed Payne

--
---------------------------------------------------------------------------
| ...To each other they will soon  | epayne@mushroom.ess.harris.com    	  |
|    return. Destiny fulfilled,    | Harris Corporation	       	          |
|    the words will burn... an     | Melbourne, Fl                        |
|    eternal flame.                | 32902	 			  |
|                                  ---------------------------------------|
|	<|> Journey From Mariabronn - Kansas <|>			  |
---------------------------------------------------------------------------
Newsgroups: rec.food.sourdough
From: Tim Dudley <dudley.chi@xerox.com>
Subject: re Cast Iron waffle iron problem
Organization: bnr
X-Useragent: Nuntius v1.1b3
Date: Thu, 27 Aug 1992 13:38:44 GMT

You could add slightly more oil or butter to your batter, but it sounds
to me like your iron isn't well seasoned.  My experience is that if you
ever wash the iron, you have to re-season it.

Try seasoning it again, the make sure you never never never never
wash it.  You can clean it either with a brush, or with salt, but if you
let soap onto it, it'll take the seasoning off and make stuff stick.

Good luck!

Tim
Newsgroups: rec.food.sourdough
From: Jonathan A. Duke <jonathan@hermes.bc.edu>
Subject: Where is the FAQ, please?
Organization: Boston College
X-Useragent: Nuntius v1.1
Date: Thu, 3 Sep 1992 12:32:40 GMT

Having just added r.f.sourdough to my feed, I keep seeing
references to the FAQ file.

Could some kind soul out there tell me where I might
find it?

Thanks,
Jon Duke
Newsgroups: rec.food.sourdough
From: dixon@spot.Colorado.EDU (Life is real?)
Subject: Re: Starter Overflow
Organization: University of Colorado, Boulder
Date: Sat, 29 Aug 1992 17:12:40 GMT

In article <1992Aug28.191910.3807@ecst.csuchico.edu> mgum@OAVAX.CSUCHICO.EDU writes:
>Sourdough Friends;
>  I have been feeding my starter potato water, flour and sugar.  The other day
>it was real active and overflowed my container.  I put the starter in 
>the fridge in hopes to slow down the reaction.  I finally got a chance to 
>make some bread the other day.  I took the starter and let it warm to room
>temp before proceding.  The bread tastes pretty good.  My starter is now
>bubbling away again and tastes *SOUR* .  My question is:
>  Is  the starter still good??  After spending a week in the refrigerator??
>  What is the proper way to slow down the bubbling, raising that occurs in
>the starter (other than get a larger container)??
> 
To prevent the overflow, you can do one of three things: 1) Larger container
(huk yuk yuk!), 2) keep an eye on it and give the bowl a good THUMP on the
counter to release the gases, 3) mix your starter a little thinner for
proofing so the gases can pass through it easier.  I think a combination of
making the starter the right consistency (thick pancake batter/thin mud) and
using a large enough bowl is the best answer.  Something else that works, i.e
if you don't have a large enough bowl, is to use plastic wrap that really
grips your bowl well so the sides won't leak, then poke a couple of holes
with a fork near the center of the plastic on top of the bowl (further distance
from the edge) then place the bowl on a paper plate during proofing.  The
holes in the center mean that oozing starter has to go further before spilling
off the side, and since it generally will cling and run down the side of the 
bowl, the paper plate will catch the overflow.  

BD
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.sourdough
Subject: Re: Location of the FAQ
Date: 1 Sep 92 19:00:22 GMT
Reply-To: avi@rix.Corp.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: rix.corp.sun.com

In article 2646@uswnvg.uswnvg.com, mmcgreg@uswnvg.com (Mark McGregor) writes:
>
>I just started subscribing to this news group, and have seen the
>famous "FAQ" mentioned by several people.
>
>Could somebody either mail me the FAQ or send me the location of
>the FAQ so that I can get it through FTP?

I'd like to find the FAQ as well.  Would someone please post the location?

Thanks,

Ann
Newsgroups: rec.food.sourdough
From: molnar@Bisco.CAnet.CA (Tom Molnar)
Subject: Re: Storage Containers
Organization: UTCS Campus Access
Date: Tue, 1 Sep 1992 14:10:58 GMT

In article <_1hnk1k.geoff@netcom.com> geoff@netcom.com (Geoffrey Leach) writes:
# > On 31 Aug 92 14:56:36 GMT, searsk@med.ge.com (Kevin Sears) said:
# 
# Kevin> I want to buy bulk flour(50 or 100 lbs bags) but I do not have a bug/mouse
# Kevin> proof container that is large enough to hold that much flour(I hate to
# Kevin> think of using 100-1 lb coffee cans!). The wife wants something akin to
# Kevin> tupperware's ability to seal tightly.
# 
# Try a paint store.  White plastic containers in 2 and 5 gallon sizes are
# available with (necessarilly) tight-sealing lids.  Expect to pay $5-$8.

To be safe, I'd recommend you look for FOOD GRADE plastic barrels.  I don't
know if anything would leach into a powder like flour, but I'd sure hate to
think of some nasty chemical ruining the purity of stone ground organic
flour.

Tom
Newsgroups: rec.food.sourdough
From: fsf@hpic006.mentorg.com (Rick Farnbach)
Subject: Re: Storage Containers
Date: 31 Aug 92 12:36:47
	<1992Aug31.172106.20364@mahendo.jpl.nasa.gov>
Organization: Mentor Graphics Corp. Wilsonville, OR

>>>>> On Mon, 31 Aug 1992 17:21:06 GMT, julie@eddie.jpl.nasa.gov (Julie Kangas) said:

	Julie> 	Hmmm.  What did they keep in them?  Was it food or waste
	Julie> or something else?

Chocolate frosting, berry filling, etc.  You decide which of the above
categories this falls into.  There is no guarantee that I know of as to
how long the buckets have sat with this crud in them.  It's always been
dried on when I get the buckets, but never moldy.  I just take them home
and fill them full of hot water and bleach and let them soak overnight,
then just rinse.

Rick
Newsgroups: rec.food.sourdough
From: ccbjr@cbnewsm.cb.att.com (charles.c.bahr..jr)
Subject: Re: sourdough ecology clarification
Organization: AT&T
Distribution: na
Date: Fri, 28 Aug 1992 12:51:57 GMT

In article <Bto1Mr.u4@usenet.ucs.indiana.edu> delwiche@sunflower.bio.indiana.edu (Charles Delwiche) writes:
>Just a quick corection:  I stated, or implied, somewhere along the
>line that yeast produce amylase, the enzyme that digests starch and
>breaks it down into sugars.  I know better than that.  The reason one
>malts barley before one makes beer is that yeast can't utilize starch.
>The sugars in sourdough starter come from starch digested by amylase,
>but apparently the amylase is from the grains.  This amylase would
>normally help the seed germinate, but if you grind up the grain and
>add water you have partial digestion of the starch, and sugars are
>produced that can be utilized by microorganisms like yeast and
>lactobacilli.  
>
>Sorry if I confused anyone.
>
Well, now I'm really confused.  Why is it that bread can be made without
added sugars?  Is there any way yeasts can eat starch, albeit slowly?
Thanks for any info.

-charlie bahr
.disclaimer
Newsgroups: rec.food.sourdough
From: jj@cortex.sai.vtt.fi     (Jukka Jarnberg)
Subject: Re: viili
Organization: Technical Research Centre of Finland (VTT/SAI)
Date: Fri, 28 Aug 1992 07:09:44 GMT

In response for your question about 'kermaviili' - yes - it is done
from fresh cream. Viili is a kind of sour-milk cultures. You got right on
second time, but here in Finland we get two kinds of viili. Which one
a person likes is a matter of taste, they taste almost same but their
consistence is a bit different, first I like the kind of 'long' viili - it
has a little more elasticity in it, the second type is less elastic - it
stays easily in spoon.

I think they are different cultures, and sometimes, depending of weather,
temperature, humidity, etc. the second one takes over.

About 'kermaviili' - we use it mostly making sauces for dipping and ...

Jukka Jarnberg

-- 
!Whatever I write, it is my own opinion, this institute may have other.
Jukka Jarnberg, system analyst     ! It is beautiful, it is remarkable, 
DataSiru Oy                        ! it is ... , but does it work!? (unknown)
Aarnikuja 2, SF-33710 Tampere,FINLAND
From: peri@cco.caltech.edu (Michal Leah Peri)
Newsgroups: rec.food.sourdough
Subject: Re: Bread machines
Date: 29 Aug 92 02:28:55 GMT
Organization: California Institute of Technology, Pasadena

Wendy Campbell <WCAMPBEL@vma.cc.nd.edu> writes:
>>
>>the bread-machine mailing list

Can somebody please tell me how to get on this mailing list?
Reply by e-ma, please.

Thanks!						--  Michal
From: pamhall@henson.cc.wwu.edu (Pamela Hall)
Newsgroups: rec.food.sourdough
Subject: Going to San Franciso!
Date: 25 Aug 92 17:01:00 GMT
Article-I.D.: henson.1992Aug25.170100.27937
Distribution: usa
Organization: Western Washington University


Hello,
Well, as the subject line says, I'll be in San Francisco for several days
in October, and I'd like to taste some "authenic" SF sourdough!  [If that's
possible!]  Well, does anyone have any recommendations as to a good place
to find any?  As I'm going to SF for a business convention, I'd like to
have something fun to look forward to!

Thanks,
Pamela
Newsgroups: rec.food.sourdough
From: bem@a.cs.okstate.edu (Blayne Mayfield)
Subject: New Sinclair Publishing number?
Organization: Oklahoma State University, Computer Science, Stillwater
Date: Fri, 28 Aug 92 16:14:42 GMT

I called the 800 number for Sinclair Publishing that is listed in the FAQ
files (800-888-9567), and I got a recording telling me it is no longer a
valid number.  I then called 800 directory service, and they do not have
an 800 number listed for Sinclair Publishing.

Does anyone have a working number for these folks?

Thanks in advance.
-- 
Blayne E. Mayfield
Computer Science Department                Email:  bem@a.cs.okstate.edu
Oklahoma State University
Stillwater, Oklahoma
Newsgroups: rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Re: more on the biology of sourdough
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 28 Aug 92 17:16:52 CDT

 uc-chan@mcl.ucsb.edu (Christina Callihan) writes:

|A plasmid, once it's in a bacterium, is duplicated, expressed and generally
|treated the same way the cell's own chromosome is.  For those of you who
|weren't forced to study bacterial genetics ( :) ), bacteria have a loop of
|DNA for their chromosome, instead of long strands that glom up into 
|several chromosomes during cell division, like we have.  So plasmids can
|be thought of as "mini-chromosomes", since they provide a template for
|protein production, just like the "normal" chromosome.  They are much
|smaller than the main chromosome though.
|

I can see now that I misunderstood the description of a plasmid, or that
I jumped the gun in thinking it was like a mitochondria or a chloroplast.
Not a sub-micro-organism but a loop of DNA.  Thanks.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
From: wtc@cbnewsl.cb.att.com (william.cox)
Newsgroups: rec.food.sourdough
Subject: Re: Storage Containers
Date: 31 Aug 92 19:57:54 GMT
Organization: AT&T

In article <1992Aug31.172720.21879@u.washington.edu> zola@hardy.u.washington.edu (Queen of the Netherlands) writes:
>fsf@hpic006.mentorg.com (Rick Farnbach) writes:
>> On 31 Aug 92 14:56:36 GMT, searsk@med.ge.com (Kevin Sears) said:
>>
>>Kevin> I want to buy bulk flour(50 or 100 lbs bags) but I do not have a bug/mouse
>>Kevin> proof container that is large enough to hold that much flour(I hate to
>>Kevin> think of using 100-1 lb coffee cans!). The wife wants something akin to
>>Kevin> tupperware's ability to seal tightly.
>>
>>Kevin> Suggestions?

(deleted comments on Winchell's donuts and hardware store buckets)

The Winchell's buckets may be OK, but hardware store ones are unlikely
to be food grade.  (typically used for paint, drywall compound, etc)

Please go to a commercial kitchen/restaurant supply house (look
in the Yellow Pages(R)) and check out the broad line of FOOD GRADE
plastic storage containers.  I usually use 8 quart ones; they seal better
than TupperWare, stack neatly, and won't add yukky plasticizers to your
bread recipes!

I don't have the brand name here at work, but they cost less than $4
for 8 quart size (I usually pay around $2.80 or so plus $1 for the lid;
lids are clear or translucent.).  They are excellent for storing flour,
grains, etc, and can be had in a wonderful range of stacking sizes.

	bill

	UNIX System Laboratories, Inc
	Summit NJ 07901
	bill@usl.com
From: twahl@nyx.cs.du.edu (Tony Wahl)
Newsgroups: rec.food.sourdough
Subject: Yet another FAQ request . . .
Date: 29 Aug 92 01:36:10 GMT
Followup-To: twahl@nyx.cs.du.edu
Distribution: co
Organization: Nyx, Public Access Unix @ U. of Denver Math/CS dept.

I can't ftp from here either.  I'd appreciate someone sending me the FAQ
if possible.  Thanks.

- Tony
Newsgroups: rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Re: Requests for starters filled
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 27 Aug 92 14:41:36 CDT

In article 37315@sdcc12.ucsd.edu, lliou@sdcc3.ucsd.edu (Lily Liou ) writes:
|
|The starters I sent out work fine in general with David Adma's
|FAQ on starting cultures from dry form.
|The Alaskan culture does well at relatively lower temp that
|the others, ie room temperature (60-75) is good.  
|                                 ^^^^^^
|Have fun!  Let me know how things work out.
|
|-Lily

I thought I was going way low when I tried the Alaskan as low as 65 deg. F.
When it worked I tried the Russian.  It worked too.  In each case the
rise is much longer than when using the 85 to 90 deg suggested in the
FAQ or in Ed Woods book.


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
From: pamhall@henson.cc.wwu.edu (Pamela Hall)
Newsgroups: rec.food.sourdough
Subject: Sourdough Jack pancakes
Date: 27 Aug 92 18:37:08 GMT
Organization: Western Washington University


Hello everyone,
Well, I started a starter from the local atmosphere several weeks ago and
I thought I would try some Sourdough Jack pancakes (from the recipe FAQ).
They turned out great!  I proofed the starter all night and it looked
wonderful the next morning when I made the pancakes.  However, I've got
a couple of questions:
    1.  If I have some batter left over, is it useless?  I mean, if I 
        put it in the refrigerator, won't the "beasties" go dormant (or
        whatever)?  Or, if I leave it out, the eggs and stuff I added
        may go bad, or the "beasties" will basically be proofing for
        much longer than they are supposed to!  At any rate, I threw
        away the leftover batter :-(

    2.  I like to proof my starter in my oven.  I turn it on low, turn if
        off, let it cool a bit, wrap my starter container in a towel and 
        place it in the oven.  However, what if I baked bread that used
        commercial yeast in the same oven a few days ago?  I am under
        the impression that cooking the yeast kills it, so I don't think
        proofing my starter in the same oven should be a problem, but am
        I mistaken?

    3.  My starter isn't quite as sour as I would like for it to be?  
        What should I do?

    4.  The Sourdough Jack recipe calls for baking soda.  Could someone
        explain to me the purpose of baking soda?  Is it similar to baking
        powder?  What are the distinctions between Baking soda and baking
        powder?  Why would a recipe call for both ingredients (the pancake
        recipe did not, BTW)?  

And finally!  I really enjoy this bboard--it's a great deal of fun and 
I really enjoy the sourdough.  My husband even read the sourdough FAQs,
which was amazing (that my husband had an interest in them!).  But, I was
wondering if the bboard is also a forum for making yogurt?  It seems to
have a yogurt thread (or two) running through it!  Not that I mind, I 
may want to make my own yogurt, too!

Oh, and I just thought of another question!
  
    5.  I'm trying to convert many "normal" recipes to low-fat recipes.
        One way to do this is to substitute unsweetened applesauce for
        any oil or butter in the recipe.  The pancake recipe called for
        oil, and, since it takes a while for a proof (12 hours!) I didn't
        want to screw it up, so I used the oil rather than the applesauce.
        Has anyone substited applesauce for oil and how did it turn out?

Thanks,
Pamela
Newsgroups: rec.food.sourdough
From: Tim Dudley <dudley.chi@xerox.com>
Subject: another FAQ request...
Organization: bnr
X-Useragent: Nuntius v1.1b3
Distribution: na
Date: Thu, 27 Aug 1992 19:13:21 GMT

I can't ftp from here either - could someone please send me the FAQ?

Thanks - 

Tim
Newsgroups: rec.food.sourdough
From: fritz@hpfcbig.sde.hp.com (Gary Fritz (tmp))
Subject: Re: Requests for starters filled
Reply-To: Gary Fritz <fritz@hpfcbig.sde.hp.com>
Organization: HP SESD, Fort Collins, CO
X-Newsreader: Tin 1.1scd1 PL4
Date: Thu, 27 Aug 1992 22:02:35 GMT

dadams@cray.com (David Adams) writes:
: I thought I was going way low when I tried the Alaskan as low as 65 deg. F.
: When it worked I tried the Russian.  It worked too.  In each case the
: rise is much longer than when using the 85 to 90 deg suggested in the
: FAQ or in Ed Woods book.

Do you get a corresponding increase in sourness, or does the lower temp
slow down the bacilli as well as the yeasties?

Gary
Newsgroups: rec.pets
From: gsouth@genome.wi.edu (Genome South user)
Subject: Re: Ferrets and Wind
Organization: Whitehead Institute for Biomedical Research
Distribution: usa
Date: Wed, 2 Sep 1992 12:52:58 GMT

We used to have a ferret that went absolutely CRAZY when we turned
the blow dryer on him (on the "low" setting, of course).  He would
jump up and down, twisting inthe air, biting the air stream, etc.
They're just weird.

jcmill@eagle.mit.edu

Newsgroups: rec.pets
From: megm@sco.COM (Meg McRoberts)
Subject: Re: Info request on foxes
Organization: The Santa Cruz Operation, Inc.
Date: Wed, 26 Aug 1992 04:35:53 GMT


i once was talking to someone at the airport who had
two baby foxes in a carrier who had just flown home
with her.  her uncle (i think in indiana) raised them
as pets and she had brought them home with her.  she
said they made great pets, and the kits were certainly
charming.  but i don't know any details, and i'll bet
David is right that some states prohibit keeping them.

you might check with your vet -- i would think they would
need a rabies shot at the very least.  in Europe foxes
are the major carriers of rabies, but i think they have
a vaccine that can be used.  

In article <1992Aug20.061359.26506@mr.med.ge.com> hinz@picard.med.ge.com (David Hinz Mfg 4-6987) writes:
==> : Has anyone here had any experience raising foxes as pets?
==> 
==> As far as I know, they are considered wild animals and may be illegal to keep
==> without the proper permits.  Check with your state's DNR or wildlife & game
==> commission to find out.
==> 
Newsgroups: rec.pets
From: cbh@opus.mlb.semi.harris.com (Cherie Slasor)
Subject: Equine Newsgroup
Date: Thu, 3 Sep 1992 13:05:05 GMT
Organization: Harris Semiconductor, Melbourne FL

Thanks to everyone for telling me that the newsgroup for horse-related
stuff is rec.equestrian.

This is for a friend of mine who has no access to the net but is very
involved in helping to rescue horses from South Florida.  Apparently
the hurricane killed a bunch of them (picked them up and threw them
up against things or impaled them on trees) and many of the survivors
are sick, injured, and wandering aimlessly.  The soldiers are starting
to shoot them and meatpackers are rounding them up and selling them
for $1.65/pound.  So a bunch of the Central and North Florida drill
teams (and whatever South Florida teams are still around) are convoying
down there and rescuing as many as they can.  So they need all the
information they can get and rec.equestrian should be another source.

Of course, other pets like cats, dogs, and so forth are also in the
same situation...........


-- 
====================================================================
Cherie Slasor			     |	Harris Semiconductor
Phone:    (407) 724-7607	     |	P.O. Box 883, MS #62B-022
          cbh@mlb.semi.harris.com    |  Melbourne, FL   32902-0883
Newsgroups: rec.pets
From: jensen@rtsg.mot.com (James D. Jensen)
Subject: Bitter Apple
Organization: Motorola Inc., Cellular Infrastructure Group
Distribution: usa
Date: Wed, 2 Sep 1992 19:18:14 GMT

Does Bitter Apple smell to humans? and if so how strong is it? 
Does anyone know if it is helpful in stopping Chinchillas from
chewing on things, such as wood trim and electrical cords?

I'd like to find something that stops them from chewing when 
they are out of their cages, without smelling up the whole place.



Newsgroups: rec.pets
From: chris@unislc.uucp (Chris DelPrete)
Subject: Re: [QUESTION]:  FEEDING ADULT 'PREYING MANTIS'
X-Newsreader: Tin 1.1 PL5
Organization: Unisys Corporation SLC
Date: Wed, 2 Sep 1992 22:03:40 GMT

I have seen grasshoppers and preying mantis's have showdowns.  The hopper
loses.  Go to a pet store that sells crickets and get him or her some.  Yum!

Good luck.


-- 
                          _   /|
Chris DelPrete Delaney    \'o.O'
chris@unislc              =(___)=
                             U
Newsgroups: rec.pets
From: lwang@mariner.amc.edu.au (Lou  Wang)
Subject: Re: stupid warnings (was Re: Jonny Cat Litter / Ferrets)
Organization: Australian Maritime College
Date: Thu, 3 Sep 92 05:43:26 GMT




TEST PLEASE IGNORE.
Newsgroups: rec.pets.dogs
From: seg@cbncp7.ATT.COM (Scott Gordon)
Subject: Re: Akitas
Organization: AT&T Bell Laboratories
Distribution: usa
Date: Thu, 3 Sep 1992 15:04:05 GMT

I had an Akita for a little over 4 years.  (He unfortunately died very 
suddenly last December and I still miss him dearly.)

Akitas are very bright dogs and can be challenging.  He was well trained on
lead, but knew when he was off.  I also remember the 1/2 mile chases we had
in the middle of winter.  He loved them.

If you do get one, it must be trained.  Mine approached 110 pounds, and that
was all muscle - he was not fat.  They are protective and good around children.
At the time he died, I had a 27-month old and a 9-month old.  He would never
have hurt either one of them.  

I do, however, have a neighbor girl that used to torment him when he
would be chained in my back yard.  She would "bark" at him when he
wasn't paying attention, and then stand away from his reach.  He never
liked her even to the day he died.  She could never come over to the
house unless I was there to control him or he was inside and she was
out.

At the time he died, I would not have gotten another Akita because I didn't
want to compare his actions with another.  Because I am building a new house
and moving into another apartment I have not yet gotten another dog.  I would
at this point get another Akita - they are great.

Good luck in your decision.

Scott Gordon
AT&T Bell Labs
seg@cblpn.cb.att.com

P.S.  I'm now thinking about getting a Great Dane.  I thought I'd try a big
dog this time:-).  Any opinions on the net about this breed?
Newsgroups: rec.pets.dogs