Ahh so instead of making a pancake consistensy make a firm pizza dough like
structure and you will only have to feed it once ever couple months rather
than having to feed it once every week.

thanks,
Brent

"Will" > wrote in message
ups.com...
>
> Brent wrote:
>> This is a starter i started myself. I did not use an existing starter. I
>> just started it with rye flour and water. It has turned out to be an
>> excellent starter and because of this i want to save it. Thats why im
>> asking
>> for help.
>
> In my experience, rye+water or wheat+water have ALWAYS made excellent
> starters. The good news is that the experiment is endlessly repeatable.
> This means your next effort may be even better.
>
> I was happy with a King Arthur starter about a dozen years ago. Happy
> with a home made rye starter, More happiness followed a red wheat
> starter, extreme happiness with a white wheat starter, profound
> happiness with an Acme starter from Kenneth... point being, you will
> always be happy with the journey.
>
> My advice... make the firmest little doughball you can from your
> current starter. Store it in the refrigerator. It will keep for many
> months. Then prove this out, make a fresh starter. See if your second
> effort satisfies <g>.
>
>