Will that is good to know. I have the South African which I have yet
to activate. I appreciate my not very sour starters in time but right
now I am trying for the sour flavor I remember from my youth in the SF
Bay Area.

I have SDI's SF, and my own rye starter. I also have the 2 Naples,
Italy SDI starter.

I am beginning to wonder if the type of starter really makes the
difference or if there is still some technique which is alluding me.