If you have never heard anyone say anything good about
GoldRush starter, then listen: I baked two wonderful loaves of
bread yesterday using a GoldRush starter that I had neglected
for about one and a half years. The bread had everything one
could want in an artisan bread--lofty loaves, moist chewy
crumb, large irregular holes, crisp crust, excellent flavor. I
used no commercial yeast. The starter is stable and reliable;
that's what is good about it. The rest is due to my skill. New
breadmakers spend too much energy looking for crutches
(recipes, dough conditioners, the perfect starter, fancy
equipment) instead of developing their breadmaking techniques.
Rosemary Grimm, GARVANZA, CALIFORNIA
The Blue Ribbon Bakery
http://www.geocities.com/NapaValley/4496