doughwizard wrote:

>That is the thing though I don't want to buy a culture anymore now I
>want to start one. I think that most "starters" that you buy contain
>regular yeast and that explains the fast rising time and dullness of
>flavor seen by most people with the carl starter etc.
>
>I'm going to start my own starter is there anybody here who has done
>this b4. (NOT using any form of dried starter, just flour and water) I
>know it will take awhile but really want to get a good starter going
>that will keep forever. I have baked quite a bit, not worried about
>that at all, just need to get the starter "started".
>
>
>
Creating my own starter was the only reason I started doing sourdough!
The FAQ has a reasonable description of how to do this, which I followed
with supplemental advice from other sources.

Some of the puzzles I found:
1) the cycle of "feeding" a small portion of the "beasties" and
discarding a majority of the population and providing ample food for the
remainder <and repeat over several days>. I have not found a good
explanation of this method, but I suspect that it involves taking the
colonies of bacteria and yeast and letting them go through multiple
generations to stabilize.

2) when is it ready? Some suggest it is by "bubbles", others by smell,
others by taste.

Some activities I believe made my efforts successful:
1) when feeding, whip the mixture to incorporate sufficient oxygen; as a
homebrewer, this is important for the early cycles of yeast maturation
and colony growth. I believe that this also puts more of your local
ecosystem into the mix as well - the FAQ mentions fanning, which could
also be helpful.

2) moderate warmth - don't overdo the heat either way.

>Dick Adams wrote:
>
>
>>"doughwizard" > wrote in message
>>
>>
oups.com...
>
>
>>>I think that the possibility here is that this starter may contain
>>>commercial yeast rather than wild yeast cultures ...
>>>
>>>
>>The Wizard is most astute -- that possibility was also pointed out
>>by Mrs. Wood:
>>
>>http://groups.google.com/groups?selm...berhighway.net
>>
>>
>> * * * * *
>>
>>"gw" > wrote in message
>>
>>
...
>
>
>>>I could never get ANYWHERE with Carl's, at all....
>>>I like the starter yeast from King Arthur, it's the French
>>>
>>>
>sourdough,
>
>
>>>one begins with one quarter teaspoon, and refreshes from there ...
>>>
>>>
>>So, Wizard, there is your answer:
>>
>>Item # 1039 at http://shop.bakerscatalogue.com/items/
>>
>>Or you might one of the Wood's cultures at: www.sourdo.com
>>
>>Among others, they have one they say comes from France.
>>
>>
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