Will wrote:
> ...
> Also... replace the starter. It's not likely to have LB potential at
> this point. Make a new one from from rye. See Sam's site for info.
>
>
Uups, overkill suggestion here!

Original post was:

> starter for
> the past 5 years or so. It produces some lovely loaves, great holes,
> texture, crumb great crust and no sourness.

Seems like a working starter to me. Why would anyone toss out a 5 year
old functional starter?

If the starter maintenance procedure causes undesirable results, a new
starter with the same procedure would do the same.
Overall result would be even worse since it needs time to get established.

Sam