lacto-fermentation questions

[Guest guest]

Hi all,

Thank you to all of you who've answered my chicken broth question

(and others). I'll have to leave it on longer next time.

A couple more questions:

1. The recipe for sourdough starter in NT calls for transfering the

starter to a clean bowl every day. Why? (Admittedly, I'm trying to

figure out whether I can dispense with it or not, because I'm lazy

and hate doing dishes. :-D) Also, I notice that the recipe makes a

lot of starter and bread. Has anyone found out how well sourdough

bread freezes?

2. p. 549: " Although most of these traditional beverages were mildly

alcoholic, we have found that alcoholic fermentation can be

completely avoided by the addition of whey and a little sea salt to

our beverage preparations. " So, if I'm not concerned about avoiding

a little alcohol, can I just leave out the whey and/or salt? And if

anyone has tried this, how alcoholic did your final product turn

out?

Thanks,