dan w wrote:
> "
> > 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

Are you talking about the baker's methods / techniques changing over
time? I would think this would account for the biggest apparent
'changes'. I think it's also worth noting here if you live in San
Francisco and you think you have a prized San Franciscan starter; if
your flour comes the East coast or somewhere equally removed. What's
the difference between you and the guy in Manhattan worrying about his
prized San Franciscan starter being over taken by 'foreign'
organisms?

I'm more than happy that my starters are holding true, if they
don't, they don't, as Doris used to say che sera. So be it. I just
made another starter to test out Will's method from rye and wheat
berries. It worked wonderfully. I added a touch of Vodka to the mix
just to stop that bloody awful pong you get from the whole wheat. It
knocked that out straight away. I did add a touch too much though as it
meant that the starter took a little longer than I would have expected.
But if that meant no pong, Great! Well, to get to the point. It's a
great starter and more sour than the Bahrain, though not so
distinctive. If I can make a good starter in a few days from some wheat
and rye berries I got in a supermarket in Soho then anyone can.

If you've bought your starter from SDI, what have you wasted, a few
bucks? Nothing compared to what you'll save baking for your self. If
it holds true to boot, Fantastic!

I suspect the biggest problem with starter drift, is more to do with
cross contamination. It is so easy to do especially if you're one of
those people who dips your doughy hands into the bag of flour.

Well as so many have said here, the big differences are to do with your
technique. I might be wrong in pointing out that one or two of the
people suggesting that you should get a tried and tested starter are
also saying that they 'drift'. The probably lies somewhere in the
middle of the pile.

My conclusion: If you want to try another starter from an on-line
source, go ahead, it's only a few $'s, but if you've got more
than one, don't use them at the same time and wash the shared
utensils well. Keep them healthy. If you can't don't worry.
You're only a few days and / or a quid away from another one.

Have fun it's only bread. : -)

TG