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I was recently lonkiog to build a quick sourdough starter to have something to bake in my newly built clay oven. Though it wasn't a controlled experiment, I ended up starting two starters in parallel: the Ruhlman starter with organic white flour and two leaves of organic red cabbage, and a Peter Reinhart starter that began with 100% organic whole wheat flour and transitioned to organic white flour over 4 days. Hydration levels for the starters weren't matched, but all the other variables were: they both spent all their time in my basement during an east-coast heatwave. After a day, both starters were showing a lot of activity, the cabbage starter more so (note that it also had more water). After day 2, they'd both more than doubled in volume, and the cabbage starter was starting to take on off smells--acrid, like vomit--while the flour-only starter smelled like, well, sourdough. By day 4, when the stench of the cabbage starter had intensified, I tossed it to focus my remaining

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