Wow, you read my mind! Now I can gain back some room in my fridge by reducing my 4 or so starters in quart mason jars. You asked why have a variety of starters? I went to The Kneading Conference in Maine and made my own wild yeast water out of local things: 1. At the beach: rose hips, rose blossoms, crab apples 2. From a writers’ retreat in Vermont: again, rose hips, crab apples and some other “foraging” So you are getting terroir of the places from which you gather your bits and bobs for the yeast water. Thank you.

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