On Mon, 2 Jul 2012 20:30:24 -0600, "graham" > wrote:

>
>"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
>

What saddens me is the the folks over at The Fresh Loaf, generally
more sensible than the average bear, are very much believers in adding
pineapple juice or other acidics to the initial mix of new starter.

I realize this has been perpetuated from Reinhart's advice and Nancy
Silverton pushed grapes on everyone, but you'd think either of them
would retract the bullshit by now.

Boron