Your timing is perfect! I will be visiting friends in Denmark later this summer and wanted to bake bread for them as a thank you...but wasn't sure how best to get my starter from here to there safely. (I heard horror stories of liquid starter escaping its container while on board the plane... I don't want to experience The Blob!) I'd like to clarify some terminology: sourdough, starter, levain, biga, and poolish are all variations on yeasted leavening agents. For clarity, maybe we should call this recipe a "levain" because it uses wild yeast (not commercial yeast)? . Sourdough is sour because of how seldom the wild yeasts are fed. Feed it more often and the results are sweeter and milder. Biga (thicker) and poolish (runnier) can be made with either commercial yeast or wild yeast. The wild yeasts simply add more flavor!

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