"Boron Elgar" > wrote in message
...
> 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
At last some sense!! There is soooo much folk lore (and elderly spouse's
tales) about SD when, in reality, it's a simple process.
Graham