I'm just wondering
Okay this might not sound right but here I go. I made two starters. My high hydration starter I made about a month-and-a-half ago. It does fine with regular feedings and I keep it in the refrigerator some and I have it out some it just depends on my schedule and when I can bake. I recently have been researching a stiff starter and found that a lot of people seem to say that a stiff starter will impart more sour flavor then a loose one. So now I also have a stiff starter. I used the King Arthur recipe for a stiff starter. It's kind of strange it's like a piece of stiff dough, but it does proof and grow quite rapidly just as my loose starter does. Does anyone's starter grow as rapidly as mine? I kind of wonder if there's just a lot of yeast in my house or in my area or am I just really lucky?