Charles Perry wrote:
- starter religion conversion instructions -

A start with the name of Carl should not be too uncomfortable wearing lederhosen. Call it Karl if it suits you.

Naah - I think every starter should grow in it's environment it was born
from or grown into.

When I ordered the Austrian SD from SDint (? years ago?) and it came in,
it was white! They are having white SD starters in Austria? Gimme a
break! Well, he cultured it on white flour - major disappointment....
That starter powder is still sitting somewhere, untouched.

This is unverified, but I have a hunch that it is a one way street from
rye to wheat.

If you grow a rye starter from a wheat starter, I think it's lossy.

I did it once, grew a white from a rye starter, then changed it back to
rye and compared. There was a big difference in taste with the starter
converted back being the looser.

It may have been that I did not wait long enough for the starter
converted back to develop itself better - so what's the guideline for
the converted starter to get established?

Somewhere there is the info that it takes 20 days of continuous
refreshments for a starter to get established.

If you want to make good bread, it's not worth putzing around with
moving starters.

If you putz around and the bread turns out good - what the heck, enjoy
it anyway.

Samartha

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