Bread-Bakers v101.n049.15

Olga:  I've been using the King Arthur "New England" sourdough starter for
about five years now (so by now it's a "Midwestern" starter, since I'm in 
Ohio), and have used Ed Wood's San Francisco starter and his Bahrain 
starter for about two years each.  Different flavors, of course--but 
they're all good.  I'd also suggest starting your own, just to see what 
results.  I've done that as well, but the KA and Wood starters have better 
flavor and are far more consistent.