FWIW-I like the starter yeast from King Arthur, it's the French sourdough,
one begins with one quarter teaspoon, and refreshes from there. It's
something like 6.95 plus free shipping. (They stuff an envelope.)
It has been going now in the fridge for over a year, and it's the only bread
I can get which no matter what tastes good enough to eat.
I have two, by the way, from this starter, one is white unbleached, one is
whole wheat.
I made a starter with rye, (I forget from where, ) and while I get really
fast results, (the stuff just explodes~) the dough flattens out no matter
what I do.
The other starter does as well, but it tastes pretty good, no matter what.
My tastes, I guess. It's the one I am going to use to try some of Nancy
Silverton's recipes.

I could never get ANYWHERE with Carl's, at all. Not that it didn't taste ok,
but it was flat, and thicker than a doorstop. I am quite sure I was doing
something wrong, but it was so fussy, I just gave up on it.
gw