Mike Romain wrote:
[..]
> My starter became stable fairly fast and is pretty well very consistent.

Same here -

As example, two starters, one self-grown, the other grown from a German
Sourdough bread "package" - had all the ingredients, flour, a yeast
package and "dried sourdough" as one ingredient. So - my thinking was,
where do the Germans get their "dried sourdough" from, in a production
environment for 1500 g bread packages? Aaaah!

Both starters were happily doing their job making great bread.

So - neglecting my starters for some reason over a longer period of time
discovering then that many were growing molds and I try to rescue what I
can. The self-grown is no more, the one grown from the package is still
very happy and competing with another very well established starter from
a bakery which I got more recently.

Out of this experience, I draw my conclusions about sourdough starter
stability and quality, that there may be something to it with
established, older stuff.


Samartha