I got a start of Carl Griffith's Oregon Trail starter from the nice folks
at the web site, and it took off nicely. The bread rises quite well, using
the "world sourdough" recipe from Sourdoughs of the World.

BUT

It isn't especially sour. I've done a couple of batches now, keeping the
starter in the fridge between, and waking it up the day before. Should I
just culture the starter for a while to encourage the acid making bacteria?

Thanks,


Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G