"TG" > wrote in message ups.com...

> Are you talking about (futz around) where you store and how you store
> the starter?

Thinner, thicker; warmer, cooler; longer, shorter; English, not-English,
glass, ceramic; capped, not capped, stirred, shook, sat, etc.

Etc., etc., ...

Not to say that some day, some resourceful starter diddler, will not
succeed to reinvent this particular wheel in some small and possibly
interesting way.

However, a good sourdough fermentation will always start with the
amplification of yeast activity, and end by waiting for the flavors and
acidity to develop.

Or I will eat my oven mitt.

That's not to mention rye sourdough. There one must be respectful,
though remaining always suspicious, of the extensively-reported
procedural complexities. (Heck, if anybody could make real rye
sourdough bread, what would we do with all of these picturesque
old-world bakers?)

--
Dicky