Hello from SF East Bay
I'd just like to introduce myself and say that I am very impressed with this site and the great information that everyone here contributes. Mostly I bake with whole grains and sourdough. Over the past 7 years I've learned that maintaining a good culture is much easier than starting a new one. Although now that Debra Wink has come along with her research, starting a culture looks pretty straightforward as well. Inspired by her recent posts on fermentation, I am experimenting with my 125% hydration starter. One bowl is kept at 57F in a small wine cooler and fed once a day. A second is fed twice a day and kept at about 72F in a large container that is temperature-controlled by an in-line thermostat and standard incandescent light bulb. After another week or so, will bake with both and compare the results. I can't wait to see what happens, and experimenting further.
Anyway, thanks to all of you who make this site such a great resource and community.