>
> > starter for
> > the past 5 years or so. *It produces some lovely loaves, great holes,
> > texture, crumb great crust and no sourness.
>
> Seems like a working starter to me. Why would anyone *toss out a 5 year
> old functional starter?
>
> If the starter maintenance procedure causes undesirable results, a new
> starter with the same procedure would do the same.
> Overall result would be even worse since it needs time to get established..
>
> Sam

Well, I'm back after a couple of days tries. I made the starter on
Saturday for a Sunday build and Monday bake. Made the starter about
2pm and let it sit at about 70 degrees until 6am before using. Lots
of little bubbles, but it had risen and collapsed, so I didn't have a
lot of hope. I built the dough and was going thru the folding phase,
but it was growing very fast. When I finished the final fold and put
it in a basket for the final proof it was significantly bigger than
normal. After an hour of sitting at room temp, it was overflowing the
basket and it was time to bake ready or not. It deflated a little
when I put it in the oven, but produced the lightest holiest loaf I've
ever produced. I hardly noticed any flavor or taste change although
my wife thought she noted a slight sourness.
Built the starter for the next day again at 2pm only this time used
one tablespoon of mother starter. Again left it out overnight at room
temp and again the same result. I'm about to try again, but this time
I'll leave the starter in my oven on bread proofing overnight. The
oven hovers around 80 degrees in that mode, so it seem like it might
be a good location for the starter growth.
I noticed one of the other posts suggested that Carl's isn't a great
sour taste producer. What starters are? And what's the difference?