On Mon, 17 Jan 2005 19:57:31 -0700, Samartha
> wrote:

>At 01:23 PM 1/17/2005, Richard wrote:

>>SNIP<<

>>[...]
>>I added more flour and water to the starter that I had going. Nothing
>>happened after that. It's been 3 days of stiring on occassion. Temps in the
>>mid 70's. Smells sour and tastes really, really sour. No rise or any bubbles
>>at all.
>
>That's where the problem seems to be. If you determined that it tastes
>"really" sour, you have it oversoured and this blocks every activity. You
>can wait as long as you want - until it starts smelling putrid again and
>mold grows (after more than a week or so, depending if you have liquid on
>top which delays this), nothing will move.
>

>>SNIP<<

>
>>Is it dead? Can it be saved? I would have tried from scratch but the point
>>of trying Carl's was the historical factor.
>
>Since you stated above that it is sour, you have activity. Souring is the
>main component to show that you are on track. Apparently too much and
>neither top- nor bottom posting will change that.

>>SNIP<<

>
>Just keep top posting, it makes it much easier to follow - maybe blows some
>minds. Oh well, you converted ;(


Hi Samartha,

It brought a smile to note that prior to advocating
top-posting, you placed your interesting responses to
Richard *after* his comments and questions.

Thanks for doing that and warm regards,


--
Kenneth

If you email... Please remove the "SPAMLESS."