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