WOW!! I am at the right site! I've made a good starter, it appears, but now, I just keep feeding, and feeding, and feeding, because I read somewhere that a 'Young' starter isn't really much good. Possible, maybe, but not the most flavorful, or inferior in some way.. LOL, I actually have about 10# of starter on my counter, and am thinking it is time to use it, but I don't know how, don't know what to do with it next. Wanted a good, 'tangy' bread out of it, afraid it will tame down once I add flour for the bread if it isn't 'old'. Due to my schedules, need to make a levain, so I can bake later. I came here to see if I could freeze some, but now, I see, to dry it! My problem now, is not knowing when to start using it to actually BAKE with, to start using! Any advice appreciated! I would like to bake a more 'whole wheat-rye' type artisian type bread. Thanks!! And, how will I know when/if you have replied?

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