Starting and Maintaining Natural Starters

As we have said, the microorganisms (yeasts and bacteria) that create sourdough starters differ from place to place. In addition, different bakers look for different results in their sourdough breads. Thus, the procedures for creating, maintaining, and using natural starters vary considerably. We begin this section with a general explanation of the important factors that should be considered. We then present a general procedure for making a natural starter. Please keep in mind that, until your starter is well established and strong and you have baked breads with consistent quality with this starter, your procedures will be somewhat experimental.