On 14 Aug 2007, at 22:32, John LaBella wrote:

> It is currently VERY thick I will have to add some more liquid wheen I
> feed it again...
>
> Thanks
> _________

Hi John, I've made quite a few starters over the years and trust me
it really doesn't matter one jot if your starter is firm or slack
when you're making one from scratch. It's better very liquid if
you're reactivating one of SDI's cultures but making a starter from
scratch isn't quite the same. You could argue that it's better to be
slack for ease of oxygenating helping the yeasts to grow but it
really isn't worth worrying about at the scale you will be working at
I'm sure. Do what is easiest and you'll be fine. When the starter is
ready to bake then you can start to think about the hydration unless
you plan on winging it like some do. I personally get more
satisfaction from getting the bread I planned on.

Jim