>
> Well, I just read through Darrell Greenwood's posting of FAQ Recipes
> (part 1 of 2), and I see that my starter will probably never produce
> sour flavor. In this post there is a statement that starter made with
> active yeast will hinder the sour flavor. Did I mention I used yeast to
> make my starter?

I am not sure this is completely true. The first starter I ever made was
started with bakers yeast. It became quite sour. I don't recall the
length of time it took but I kept the culture going for over 6 years.