Dick Adams wrote:
On the other hand, did you know that, with a decent mail-order
starter, you can usually bake the 2nd or 3rd day after it arrives?


Hi Dick,

Thanks for reminding posters about the very decent mail-order starters
that are available and reminding us all that is a great and quick place
to start when baking with sourdough (especially when you can't wait for
the first bagette to cool!!!).

I started baking sourdoughs with a mail-order starter and have used it
lovingly for many years. After getting really comfortable baking with
the mail-order starter and doing some reading and lurking, I decided to
try my hand at "home grown" to see what taste and performance
differences my "local" wild yeast would have vs the mail-order starter.
For example, my home grown wild yeast is less tangy but produces a finer
grain in the breads than my mail-order starter; quite lovely for the
pumpernickel and wheat breads that my family loves.

I still use my mail order starter on a semi-regular basis when I serve
West Coast Paella and want a true San Francisco sourdough or Yukon
flapjacks. While there was nothing wrong with my mail-order starter, I
truly enjoyed the success and pride that came from baking with my own
starter and wanted Ginny to know that she shouldn't give up on making
her own starter if that was what she really wanted because if I could
get one to live after all my failed attempts so could she.

Always enjoy reading your informative posts and best regards,
Mary