Bread-Bakers v102.n014.11

Sid Greaves asked about sourdough characteristics.

Books have been written on the subject of sourdough.  So I will not do the 
topic injustice by trying to explain it all with one post.  Thus I refer 
you to someone who knows better than I.

I don't know if you can find a better website than 
<http://www.nyx.net/~dgreenw/sourdoughfaqs.html> to learn about 
Sourdough.  They have a ton of info and links on that site, including the 
answer to your question.

And I have never seen a better book (for sourdough) than Ed Wood's, 
Sourdough from Antiquities.  Ed has a site where you can by his starters 
and order other goodies.  <http://www.sourdo.com/>  I have not tried his 
starters, but I have heard good things about them.  He explains the 
differences between the different starters he has.  I have been pretty 
lucky with sourdough.  I made a starter with plain Flour and water (maybe a 
little sugar, I don't remember).  Now I just feed it equal amounts of flour 
and water i.e. one-cup flour and one-cup water each time I use it or 2 Cups 
each, whatever.  Hope this helps.

Fellow Bread Fiend,
Pedro