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?

Dan,

I think the answer to your question is yes. There seems to be a
continuum in starter results from cool, high hydration, mixtures... to
warm, low hydration, ones: cool and thin, favor yeasts, warm and thick
favor LB's. Of course there are exceptions and variants but I think the
warm/thick, cool/thin paradigm, which is very simplistic, holds.

I think spending time reading the Gaenzle and Wing posts on Samartha's
site is a good idea. It takes a while, and several readings, to absorb
what is presented. It's not exciting reading, but if you really,
seriously, parse what is presented you will learn what you need to
know. There are a lot of variables: size of inoculation, flour ash,
ions, etc... Cereal chemistry is complex and none of us master it. But
a little knowledge generates huge benefits.

I am walking the same road you are. My mileage indicates that fresh,
vigorous starters are essential. That warm starter builds make complex
flavors. That retards are absolutely necessary for gluten build and
crumb structure, and that warm proofs finish what those warm builds
initiate. I like the complexity, frankly, We are following a real
Tradition. There is enough mystery and science for all.

Back to your starter question... I think that the origin of the starter
is orders of magnitude less important than how it is maintained and
amplified for dough. I have a small stable of starters that I have
built or acquired over the years.

Every one of them can present as either sour or mild.

Will