Richard wrote:

> (a) Seems to have some bubbles and is rising up. Not much sour smell. Has
> more of the pasty smell like when I first started it. I wonder how close
> this is to Carl's.

Sounds like (a) was the way to go then. Although after all this time I
wonder also if you just haven't caught your local wild strains.

> My guess is that it worked faster than I kept up with it?

Possibly.

> So now my goal will be to get it to the point where I can dry some for the
> future and then make some breadsticks and sourdough pancakes.

Always a wise thing to do in my opinion when working with a "new"
starter. Keep feeding/replenishing-reserving-using-feeding....

> All the reading I've done makes this sound like rocket science.

Ut is and it isn't. Depends on what level you wish to work on--produce
good bread for home use or imitate a commercial artisanal baker.

> I have to wonder how the Klondikers and Oregon Trailers ever make out.

They were probably too busy working their sites to worry about any of it.

B/