Thanks for your suggestions. When I next made bread, I saved a "doughball"
and used that as the starter for my next bread in pretty much the same
manner as I've been using the slurry starter. I broke up a piece of the
doughball starter and mixed it with water. Then I added some flour and
after one refreshment, the sponge was bubbling just the same as if I'd used
the slurry starter. I think the doughball is a litter easier and neater to
store than a slurry.

"Kevin Griffin" > wrote in message
news:Sm1yh.10698$fT1.5764@trndny02...
> Hello, I'm wondering how one uses a "dough ball" style starter as
> mentioned by group member Will. Right now I'm using a slurry style
> starter. I take a few tablespoons of the slurry and add some water and
> flour to start a sponge. If I add more flour to the slurry starter to
> make a dough ball, how do I start a sponge from it?
>