So, I awoke this morning to a happily bubbling sourdough start with hooch on top, stirred that in, removed 50% of the mixture, then added 1/2 cup water and 1/2 flour. I think we are on a sourdough fast track.

Meanwhile, I found a local start (sort of) from an 80 year old Kentucky woman. I also got reprimanded by the owner of the group where I posted a request for the starter. To quote:

Food starter like this is not allowed here. The only food that is allowed is OFFER of commercial package food. In this day and time of tainted food, I would think that people would more cautious. Be more responsible next time you post.

I DID make a mistake here and am good with being given notice that the post violated terms of use for the site, but could have done without the lecture.

Following receipt of the email, I contacted a food scientist to see if I was missing something about safety in sourdough starters and the fermentation process in general. He agreed that almost anything a person could try to put in the starter would either kill the yeast, thus making the starter not work, or be killed in the baking process. Even heavy metals like mercury would have to be present in such high concentrations that it would kill the yeast.
 
Also, most terrorists are not going to target me through an 80 year old woman. The only risk we could come up with was crazy people with a vast knowledge of how poisons chemically interact with yeast. I am more likely to get hit by lightening. 

Recent tainted food issues have been largely overblown and also more widespread because they were in commercially produced and distributed foods not because Granny tried to poison a Tennessee woman with a sourdough starter.

Now, to their credit, I understand not wanting to be sued by me if I got rotten meats from someone in their community, etc, and respect the terms and won't post such a thing again. Actually, I left the group and won't post anything there anymore - too afraid of more hysterical lectures.

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Today, I am making Nicole Sauce's Hot Sauce and canning it. I adjust the recipe.

• 2 c chopped jalapeno peppers
• 1 c vinegar
• 3 tomatoes
• 1 head garlic
• 2 tsp salt
• 1 tblsp sugar
• 1 onion

Canning it after it simmers down this afternoon.