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Good Friday evening, everyone!  I'm the "hybrid" starter lady, in case anyone remembers me from my asking about a starter that was a combo of 6-10 different starters (it's still going strong, still have lots of it, it makes wonderful pancakes, but I haven't gotten up the nerve to try bread with it yet...  not knowing the hydration percentage for certain scares me.  But ohhh does it look VITAL and smells just GRAND!).  Haven't posted since then, but now I've got a question for all you "science-types" out there - about a starter (what else.. sigh).