Wow so impressed by all your bubbly and active starters. I used to have one which I ended up killing by neglect. It was equal parts white flour and water by weight (I think that makes it 100%?).
Anyhow I've been craving some seriously sour-tasting sourdough bread, which means it's time to start a new starter. So I have a couple of questions.
1. What is the most ideal composition and conditions for the most sour of sourdough starters?
2. Is it safe to put dairy in a starter? I saw a YouTube video that was equal parts white flour and low fat yogurt. It's an interesting idea and they had great results after 16-17 days (it tripled in volume), but I've never heard of dairy in a starter before and have some concerns about it going bad since it'll be at room temp.
