"Kenneth" > wrote in message
...
> On Wed, 25 Jan 2006 13:38:25 -0800, "dan w"
> > wrote:
>
> >howdy all,
> >
> >in reading about sf starter he
> >http://www.sourdo.com/original_san_fran.htm, the question came to me- in
> >maintaining a starter, is it possible to change the characteristics of
that
> >starter by the amount of flour used each time to feed that starter?
> >
> >i ask because, if i were to purchase a sf starter, would the process of
> >feeding, thus introducing new organisms (from the flour feeding itself)
> >change the starter to something else over time?
> >
> >if so, is there a way to feed a starter smaller amounts of flour to
prevent
> >new yeasts or other "beasties" from taking over the original starter?
> >
> >dan w
> >
>
> Hi Dan,
>
> When you add flour you are introducing a vanishingly small
> number of critters as compared with the population in the
> starter itself.
>
> If the starter is healthy, there is no concern...
>
> All the best,
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."

what you say makes sense, yet i still wonder when i hear some say that their
starter changes over time to something different than what it tasted like
when they first used it. what accounts for this change?

dan w