"Will" > wrote in message
...

"Also... replace the starter. It's not likely to have LB potential at
this point. Make a new one from from rye. See Sam's site for info."

I didn't want to suggest this and get the Carls OT Evangalists all in an
uproar, even though I kind of thought it might be a factor. Not sure of
Will's reason for suggesting it, but I have used enough starters by now to
understand why there are so many posts made by people that have a hard time
getting a good sourdough flavor from Carls. I know I know, there are plenty
of bakers here who say it just needs to be coaxed in one way or another, and
I am sure they are correct, but I have found I get consistantly better
flavors from other cultures, without fussing oh so much. I know that at the
very least if I were planning on doing at fridge retarding, I would choose
to revive one of my other starters than to use the Carls.

Curious Will, what did you mean by "at this point"?

Russ