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".

Dick Adams wrote:
> "doughwizard" > wrote in message
ups.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.