Starters converting themselves ????
I'm relatively new to Sourdough and starters and the only starters I have used are ones I have created.
In the commentary section on page 230 of Reinharts BBA he states " This is why a starter made from a seed culture imported from Egypt or Russia will, over time, produce a bread that tastes like a starter made locally from scratch. "
I have read basically the same thing ( how over time the yeast and bacteria from your local area will take over those of a starter you purchased, say from Italy of San Fran ) from numerous other reputable sources on the net.
It sort of makes sense to me that if you follow a feeding procedure of discarding some and then feeding with flour and water that eventually you will have none of the original yeast or bacteria left.
Just looking for opinions on this as I know a lot of people are purchasing starters from all over the world.