Mail order starters
Greetings FL's! This is my first post & wish to introduce myself. I currently live in Calgary, AB (hello althetrainer!) & have been a lurker here for sometime--approx. 1 1/2 years. I do read the fresh loaf every day and have got to say what a wonderful bunch of accomplished bakers you are! I recently moved & have some how lost my 5 year old starter & my dried back-up *big sigh*. So I am embarking on getting a new starter up & going but, in the mean time, I need an established starter now or sooner!! My first question is 1) does anyone have any experience with sourdough international starters? 2) which are in your opinion the best in performance as to mild-med sourness, strength, fast or slow rising etc... I greatly appreciate any valuable input! Susan in Calgary