Wow, Peeps. That is some regimen - a devoted sourdough cook! I fed mine yesterday, made pancakes, got it out last night, fed it again and put into a warm place. It was bubbly this morning and I scalded jars & put enough starter in each to give as gifts (covered with plastic stretch wrap), and used a cup in a recipe one of the BYC contributors has one a sourdough thread. It's the one which uses applesauce (no oil), brown sugar, and 1/4 t soda.
When the maid threw out the evil-smelling starter I was starting by capturing wild yeast, I knew she wouldn't be around for a couple more weeks and began another one or two until it seemed right. Just think what a modern teen would be doing instead; texting, shopping, tv, etc. I'm glad I grew up in an old fashioned way where things were so darned quiet and boring that you had to entertain yourself.
I seem to recall that the whole reason for sourdough was that yeast wasn't available to trappers, people in covered wagons, etc. so they kept some starter made stiff with enough flour that it could be kept in a pouch around their neck until the opportunity arose to feed it, bake, and save for the next time. At least that's what we did when we crossed the prairie (just joking). History buffs, is that your recollection from reading memoirs? That's why I always question myself when using a starter where the recipe calls for additional yeast in the baked goods. Guessing that using only starter to leaven breads yields a flatter, chewier loaf without the umph of added yeast. I should go back through the recipes on the forum and try something without the extra yeast; there are worse things than flat and chewy, ha ha. Just say it was on purpose, heh heh.
