I got the SF starter from Ed Wood. I also think that my breads aren't
as sour as I'd like. The starter is working well. I've played around
with French, rye, wheat, white.
I did get a few of other starters from him but don't really want to
start them yet...not want to keep worrying about keeping them active,
not to mention filling my fridge with too many jars. I did dry active
SF starter and put it in a jar, just in case.


Ben Sunshine-Hill wrote:
> Hmmm... it does sound tempting. But I fear that it would overtax me
> financially, and I fear I don't have the experience or equipment as a
> baker to do a sufficiently robust comparison to be useful to others. I
> was more wondering which cultures people here have had the most success
> with in the past (though I realize, of course, that if you ask ten
> bakers you'll get twelve answers.)
>
> Ben