I must confess that I abuse my starter. A lot. It will occasionally go a few weeks without being fed (in the refrigerator). But it has always bounced back with a couple of feedings (if I am that patient and don't just use it as is).
When you say your starter turned "funky", how so?
My 2-cents -- there are a lot of methods that work. If you find one that is good for you and produces the kind of loaf you like, stick with it!
It's actually not that difficult to create your own starter. All you have to do is harvest a wild yeast, which can easily be done. I got my last one from green grape skins, and it works great.
The key to keeping your starter healthy is feeding it consistently, about once every 2 weeks. Feed it sugar, as that's what allows the yeast to reproduce. Your container should be air sealer, only only be about 1/3 full. As it grows quicker than you will be able to use it, don't be afraid to throw a bunch out to keep the container at the right level.
Sourdough Starter
in Shopping and Cooking
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It's actually not that difficult to create your own starter. All you have to do is harvest a wild yeast, which can easily be done. I got my last one from green grape skins, and it works great.
The key to keeping your starter healthy is feeding it consistently, about once every 2 weeks. Feed it sugar, as that's what allows the yeast to reproduce. Your container should be air sealer, only only be about 1/3 full. As it grows quicker than you will be able to use it, don't be afraid to throw a bunch out to keep the container at the right level.