Skunky Dunk Farms
Cannabinoid Receptor
Lol , bro I'm in the master level of ADHD, the only way I keep our ferments alive and goin is I've set 10 minutes every morning aside to maintain them all.I havent but have considered it! King Arthur flour here in New England sells theirs which is about 50 years old and Ive seen listing for starters that are 200+ years old. But Ive also been told the age doesnt matter after a certain point.
The main reason I've consideted it myself is three fold (and dont tbinknits scammish @Trichitect, though I totally see your point!).
One, Ive just had bad luck making my own in recent years. Back in college I did it with no issue but since Ive had kids ... I forget to feed it often enough, or the natural bacteria in my environment doesnt want to cooperate or it just plain wont work. Simple doesnt mean easy.
Second, I actually am curious if age and location make a difference and thibk it would be a fun expirement to bake the same recipe using a starter from say King Arthur and another from San Fransisco.
And finally... I have really severe ADHD and have a tendency to hyperfixate on hobbies for short durations. Sometimes if it take a few weeks to get a takes a starter going, I no longer want to bake by the time its ready. Or Ill have one going and just forget about it conpletely, then decide I want to bake and its dead, so I get discouraged and abandon ship. If I can order one and its here in a couple days, I could just get it, bake right away, and then if it dies, i just reorder it. And theoretically if i order from the same place, like King Arthur, then its always the same starter, so its like having someone hold a keeper cut for you right? Its always available, but I dont have to maintain it.
Anyways, those are my thoughts as I happen to have just been looking at this. If I pull the trigger @Caddis ill let you know how it goes.
The starter in the fridge only needs to be fed a tbs once a week and the grains need fresh drop of milk once a month if it's sitting.
But I do all ferments daily maintenance. That includes any saurekraut, fermented lemons and veggies and wines that we may have goin at the moment.