This starter was advertised as one of their most sour, and boy does it
behave differently than Carl's starter. For one thing, the starter
odor is really different...almost foul smelling. The sponge didn't
seem as vigorous as that created with Carl's starter, but the dough
rose equally fast. After mixing the same amount of King Arthur flour,
water and starter, and mixing, the dough was more sticky than with
Carl's. After rising, the dough was quite sticky and seemed to not
hold it's shape when baked, resulting in a flatter loaf. The taste and
texture was different...not as sour as expected and a very nice and
regular bubble structure in the bread.

This trial was done with only one rising, after activating the starter
yesterday. It will be interesting to try making a stiffer dough, with
multiple risings and a more mature starter. So many variables, and so
little time....

Doug