Hi there. I'm sure the answers I'm looking for exist somewhere on this site, but a search brings up an exhaustive amount of (great) information, so here goes:
I've slaved over my scale and coutertop for the past month, but have now happily created a new starter, now just over 30 days old, kept at 100% hydration with bread flour and fed twice daily. It's remained healthy, doubles readily between feedings, and smells wonderful.
I'm in a hurry to try to get my starter built for a loaf of Hamelman's mixed flour miche because this AM when I baked I completely messed up my loaf. Looking at my upcoming schedule for the next three days, if I don't bake today, I won't be able to bake until Monday.
I think I've got a plan that will work, but wanted to run it by the gurus here before I act on it. I've come to love my 3 home-brewed starters very much (a whole wheat, a whole rye and a whole spelt), and would be really put out if I lost them in a cross-country move.
Here's the situation: I'm moving from Watertown, MA to Corvallis, OR on July 28. My wife will be flying out with our 3-year-old, but she'll be staying in a hotel until my father and I arrive sometime on Aug. 1 (probably very late) with the beds and the rest of our earthly belongings.
The plan:
