I am a very new SD maker and as yet have not started on my 'starter'. I bought today some freshly milled whole wheat flour and I will buy my spring water tomorrow and start one. I am wondering two things:
1. Has anyone used 'well' water in their starters? We use our well water to make our beer and find it is great (the rain water made a very 'flat' beer ).
2. Does anyone know of any good SD books out there that will help in basics to advanced recipes?
I also read that someone put their starter out in the 'paddock' to capture the wild yeasts and I am thinking of doing this. Is there anything I should know before I put my jar out into the open air?