I am glad I have arrived. Since I never tried either one of these starters in a pizza or bread, it will be interesting to see how they evolve over time and what different flavors, leavening and textural results I can achieve with them. I still had a “wild yeast starter”, that I had stored in the refrigerator for a long while. Toby had helped me get that started. That “wild yeast starter” was started with rye flour. It still had the original bubbles in it. I just threw it away last night. It kinda made me sad because that was my first venture into starters. I am looking forward to finding out all about these starters. I hope I can take care of them properly.
I want to give special thanks to everyone in this thread that has helped me out with these starters. I didn’t even think they would get started because I never had them refrigerated from the day they arrived. I had just kept them on a shelf in my bedroom closet, still sealed in the envelope. They were sent to me on March 30th, 2009. That was even before I made my first pizza. When I was just a guest on this forum, I saw all the members that were using starters and that is why I bought these starters. After reading all that went into making pizzas, I thought there was no way I was going to understand all this with using starters and just basically learning what all goes into making a pizza. That is why the starters have been sitting and waiting for so long. So many members have helped me on my journey into pizza making with all their ideas and what they post about making pizzas. I will now be able to see first hand what wild yeast from antiquity can produce.
Thanks to everyone that has helped me on my journey in making pizza and all the members that are still helping me to learn. It has been a great journey.