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Seed Culture vs. Barm et. al.

Popthebaker@aol.com
Mon, 29 May 2006 12:32:08 EDT
v106.n022.5
Seed culture is the  first step in developing a starter. It starts 
with a mixture of rye flour and water, in Reinhart's process, which 
activates the wild yeast. On successive days the mixture is combined 
with bread flour and water until the starter is ready for use. Once 
the starter is ready for use the seed culture has outlived its 
usefulness and does not need to be kept. From that point on it is a 
process of maintaining, and using, the starter. There are many names 
for the mixture of wild yeast, flour, miscellaneous bacteria, and 
water. Sourdough is the term often associated with the gold 
prospectors of the mid 1800's in the U.S. Starter is a term commonly 
used in publications. Peter Reinhart explains in The Bread Baker's 
Apprentice that his use of the term Barm is a personal one. It is an 
Old English term for a sourdough type starter. So, if you are 
referring to a semi fluid mixture used to provide yeast to breads and 
other baked products as a Starter, Levain, Barm, Mother, Seed 
Culture, or just that smelly mixture on the counter you are speaking 
of the same thing.

Pop