"Dee Randall"

<< I am going to have to really study the instructions and see where the
"potato stuff" is mentioned and discard that potato information and use
just
KArthur white all-purpose unbleached flour; unless someone else has a
better
suggestion. I only have on-hand KA white AP, KA bread flour, KA whole wheat
white, and Hodgson's stone ground rye. >>

I have always used bread flour in my starter and it works fine. I have KA
starter and Carl's. The Carl's starter seems to have a stronger sour taste
and I can definitely tell the difference between the two.

<< Since you have this problem, do you have any suggestion to others about
this
overflow, or are you completely baffled? I wonder what would have happened
if you would have done what I would have done -- put it in a Ball jar with
a
lid -- would the jar have exploded? >>

I really don't know. I keep my KA starter in a 1 1/2 qt plastic cannister
with a lid that can easily "lift" if needed so it would not explode - I
usually have 2 cups of starter in it. I put the Carl's starter in the
stoneware crock I got from King Arthur's website. Funny, I actually prefer
my Wal-Mart cheapo cannister to the expensive crock. I do know I will store
less starter than even the cup, though, in the future.