Mike Avery wrote:
....
>> Twice/day? Wow! I must be abusing mine. They might get fed every
>> couple of days or so...if and when I think about it...
....
> Maybe that's why you think chlorinated water slows your starters...
> when it's actually starvation.
Donno...I've tried it many ways, and couldn't really see much difference.
They always seem to work well. Besides, with three liter containers,
they're to many to put in the fridge. I'd have to toss out all the beer!

One interesting note, though. My original starter was from a Dr. in Canada,
"A". He said it was a "mutt" of sorts. A mixture of whatever stuff he had
around once-upon-a-time. My next starter came from Brian, "B". He tells me
it's a San Francisco SD. And my most recent acquisition was a Carl's, "C".

I've been fooling with 'em doing comparison bake-offs. The "A" starter is
the slowest growing of them all. It makes a very mild bread, and has the
least loft. But it's reliable and sturdy, and doesn't seem to be bothered
by my careless handling.

Brian's starter, has the best "sour" smell, and ends up with the best sour
taste (with my methods and timing). It's about 80% more active than "A",
and about 20% less active than "C" (via a highly calibrated Mark IV
eyeball).

The Carl's starter has a slightly sweet nose to the aroma of it fermenting.
It is, by a small margin, faster and makes more bubbles; but doesn't rise
any higher or faster in dough that the "B" starter (at least not that I'd
notice sans NASA quality testing gear). But it has less overall sour taste.
So, I'm gonna dry three samples each of A & C, and put 'em in the freezer.

Then maybe I'll have some room in the fridge for my "B" team, and I can
start cycling 'em instead of abusing 'em...


Dusty
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