I, also, maintain two starters, Carl's and one I got from a friend.
I've never tried to be very scientific about it, but I have noticed
that Carl's does "grow" much faster than the other.

I was certainly not doing anything very scientific. I happen
to have had two identical, small, plastic graduates. I just
weighed out the same amount of starter, flour, and water to
each, and then could easily (and quite accurately) see the
speed of volume increase.

I understand. It has consistently been very obvious to me, too, that
one - it just happens to be Carl's in my case - just grows much faster
than the other.


For the crust to brown properly, it needs to have sugar in
the dough.

If the critters have eaten too much of the sugar, there will
be little left to brown. That is what causes that
"yellowish" color we sometimes see.

As I remember, one or two of my goofs would have been greatly
complimented by describing them as "yellowish". They were just plain
ugly grey! Fortunately that hasn't happened in a while.

I hope that you are having fun with all this...

Great fun, thanks! And I owe a lot to you and the other experienced
folks in this group.

Burney




Burney dot Huff at Mindspring dot com