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Sourdough starter

Tue, 28 Feb 2012 04:44:11 +0000 (UTC)
I have a question about sourdough starter. I've noticed in books 
(andin photos) that active starter should have a layer of foam on 
top. After I feed my starter, I notice that it never gets this layer 
of foam. However, the starter itself becomes almost sponge-like it 
its consistency, which indicates that some activity must be taking 
place. I've used the starter to make bread, and I do get a good rise 
from it. Could someone please tell me what's happening to my starter 
(if anything) that isinhibiting this foam development? Should I care 
there's no foam? I keep the starter in the refrigerator and feed it 
about once every twoweeks with equal parts (by weight) of starter, 
water, and flour.

Thanks much!