On Thu, 28 Jun 2012 17:01:51 -0400, Donald
> wrote:

>I am going to start a new sourdough starter like I had a while ago. It
>was a liquid starter, not a thin doughy mixture that was very wet, but
>a true liquid.
>
What I consider a true sourdough starter is made from flour and water.
Nothing else is used to create it or feed it.

That said, I have kept starters at various hydrations over the
years..some quite liquidy and pourable, others rather stiff and more
dough like.

Once the sourdough starter is established and thriving (this is key!),
you can keep it at whatever hydration you prefer. Maintenance
scheduling is up to you, of course. You learn to know your starters -
a fierce one can be fun and a slow one can be a challenge.

I am quite neglectful of my starters and can let them go several weeks
in the fridge without refreshment. I have been known to let them go
even longer. I have also lost more than a couple over the years due to
neglect.

Boron