I've been reading and thinking about sourdough growth. Most instructions refer either to time or to the activity of the start. It is asserted in at least a few places that different starts may be "faster" than others though I have a hard time believing tha if one is to believe that the dominant species in those starts are L. sf and C. milleri.
Boy am I happy that I found this site!! I am having trouble (of course) with what I thought was my first attempt at sourdough starter..
I am using BBA method for Seed Culture, hoping to get to the Barm stage at some point. I have two questions. #1) I see here that many say that this method (BBA) is a method for Wide Yeast NOT Sourdough starter. Can someone clear up the difference for me? And how does one start a Sourdough Starter?