Starter Survey
Hi Everyone..
I've been wondering for a while, just how many starters people keep on hand? I don't think there's a survey monkey type function on this website, so I'll just start a thread. What I'd like to know is the following :
- how many starters do you keep "on the go"
- in the fridge or on the counter?
- type of flour in each?
- why your number of starters?
- do you use them equally?
- do any have names? what are they?
- how old is each and do your REALLY think age matters? :)
My answers: I have two; in the fridge; a white flour and stiff rye; two because I started with white then learned about dabrownman's stiff rye as an easier way to go; I built the stiff rye because I didn't want to feed every week but i find that I never use it and for whatever reason love my white 1:2:2 (aka "Charlie") over my stiff rye (aka: "the other guy"); maybe I'm just emotionally attached to charlie; they are both just under a year old; i don't know enough to think that age matters (or for that matter that they are Toronto starters vs from Sanfran or Melborne, etc).
I'm not so nice to charlie, I'll admit. I don't feed him every week. Sometimes life gets in the way and I only get to him after two or three weeks. Is that really so bad for him? After I feed him, he seems back to being his old self and my bread seems perfectly fine.. Thoughts?