The Fresh Loaf  News & Information for Amateur Bakers and
Artisan Bread Enthusiasts  Yet another SD starter question
tattooedtonka's picture  Yet another SD starter question  O.K.
Im still not understanding some things.  I have read the recipes
for a SD starter here, and in 4 different books, and I am still
a little lost.  I have looked around here first to try to find
some answers to some of my thoughts, and Im sure someone at
sometime already may have asked these.  For those of you who may
have already answered, Im sorry for asking again.  But here it
goes.  1st) Why do you throw away half your starter at each
feed.  I get the reason on the formula side, but not the
practical side.  Wouldn't it be more useful to seperate the two
halves and then create two starters?  Maybe not at first, but by
the third or forth feeding.  Or is there no upside to having
multiple starters?  For instance, what if one of your starters
goes bad, you would then have a sister batch from it to go with.
2nd) I have read the recipe