Brent wrote:
> This is a starter i started myself. I did not use an existing starter. I
> just started it with rye flour and water. It has turned out to be an
> excellent starter and because of this i want to save it. Thats why im asking
> for help.

In my experience, rye+water or wheat+water have ALWAYS made excellent
starters. The good news is that the experiment is endlessly repeatable.
This means your next effort may be even better.

I was happy with a King Arthur starter about a dozen years ago. Happy
with a home made rye starter, More happiness followed a red wheat
starter, extreme happiness with a white wheat starter, profound
happiness with an Acme starter from Kenneth... point being, you will
always be happy with the journey.

My advice... make the firmest little doughball you can from your
current starter. Store it in the refrigerator. It will keep for many
months. Then prove this out, make a fresh starter. See if your second
effort satisfies <g>.