*Non Toxic Pest Control http://www.getipm.com/sitemap.htm
*Northwest Coalition for Alternatives to Pesticides (NCAP)Natural Sweetner - Honey. http://www.honey.com
What are Yeasts? http://genome-www.stanford.edu/Saccharomyces/VL-what_are_yeast.html
Introduction to Wild Yeast - (No Nonsense Sourdough) http://users.erols.com/kuzmack/sour/intro.htm
Her links page (which I wish I had checked out before I added the links below) http://users.erols.com/kuzmack/sour/links.htm
Natural Nutrition Recipe Archive http://www.livrite.com/archive/
Sourdough: Questions and Answers - I am at Subject: 21. Sourdough Science 101 or How are the sourness and leavening of starters related? http://www.faqs.org/faqs/food/sourdough/faq/index.html Example from section 18: "Sourdough cultures contain wild yeasts and certain friendly, i.e., symbiotic, lactobacilli. The symbiosis is manifold and complicated: the bacilli produce lactic acid (a 3.5-4.2 pH environment) that its companion yeast can thrive in, but in which commercial yeast dies; produce antibiotic agents that are hostile to other organisms; and metabolize maltose, which wild yeast cannot. The biochemistry is quite complicated and a far cry from the oversimplified picture of yeast as a mere belcher of gases. If that's all yeast, or sourdough cultures did, then there would be a lot more good bread around than there is!"
Sourdough Bread Recipes - (includes starter) http://soar.Berkeley.EDU/recipes/baked-goods/breads/sourdough/indexall.html