sour dough starter/mother starter?
I've been trying to figure out the secrets of sourdough baking without the help of a book, but I finally realized maybe it would be better to consult one. So I picked Peter Reinhart's Artisan Breads Every Day. To my horror, everything is "different": there's talk about seed cultures leading to mother starters leading to sourdough starters... I just use the basic type sourdough starter that everybody here seems to be using, feeding it regularly 1:1:1, and using recipes based on using this type of starter. Is there some way I can use my starter and make that work in one of Reinharts' sourdough recipes? Or should I start over completely for his recipes and make a seed culture etc etc?