"Will" wrote:
>
> It's water. And it has non-volatile fermentation by-products like
> alcohol.
> Probably wouldn't happen in outer space, but here on earth where we
> experience gravity,
> solids (the flour) do settle out of suspensions.

> What it means is you are mixing too much water into your storage
> starter. If your starter is going to rest a while between uses, it's
> better to store it firm. Mike Avery mentioned 60% hydration a day or so
> ago. That is dead center between stiff bagel dough (55%) and regular
> bread dough (65%).

Hi again Ray:

I'll defer to Will and Mike concerning this issue. Neither of them has ever
steered me wrong. They know way more about this than I do.
>
> Maybe Dr. Woods mixes it all together... but your best bet is to pour
> off this water, dig a teaspoon or two out of the middle of the
> remaining muck and feed it. This way you don't offend your dough-to-be
> with a higher percentage of old, flabby, acidified starter (with
> degraded,stringy gluten) than is absolutely necessary.

Again, I'll defer to Will. He is describing the method at:
ftp://rtfm.mit.edu/pub/usenet-by-gro...dough/starters
, I believe.

My conjecture is that the washing technique Dr. Wood uses substantially
reduces the, "percentage of old, flabby, acidified starter (with
degraded,stringy gluten)," that Will mentions. I have had successful
personal experience with Dr. Wood's method. However, that said, there is no
reason for me to believe that Will's recommended method is not equally
effective and perhaps better. I've just never tried it.

One thing I have noticed perusing the archives and reflecting on my early
attempts at bread making with sourdough is a high incidence of poor culture
management practices among people like myself. I believe that I am doing
much better now thanks to many people at this site and the vast database
contained herein.

Regards,

Ray