The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

sourdough starter

How different is one starter from another?

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I've read a couple of recent comments by Mac, and sphealey, and others about the origin and character of sourdough starters. I'm still wondering what's the real scoop. I've read from highly authoritative, credible sources several different versions of various arguments about sourdough culture organisms and their origin and survivability in a culture.

I'll try to summarize the gist of them briefly:

Sourdough Starter and Malt

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Sourdough and Starters

Hi Folks, Hope all is well. I have been doing a lot of sourdough bread baking since last I asked questions and now need some direction. 1) Up to now I have been using my own wild yeast starter that I make, but am interested in where to go for other starters. Do I try King Arthurs or do I go to SDI? Which is best?

Also, when do I use malt? I read a Whole page on malt in Rose Barenbaum's Bread Bible but it does not say what it is for. Please advise. Thanks so much to everyone. Country Boy