If I transport some of my sourdough starter to a different state (locale), will it retain the same mix of bacteria and yeast?
=== If I transport some of my sourdough starter to a different state (locale), will it retain the same mix of bacteria and yeast? ===
One of the most controversial questions in the world of sourdough, where controversy is not exactly unknown!
My two cents, based on both reading and experience growing my own starters, is that over a fairly long time (3-6 months) a starter will take on the characteristics of the flour it is fed and the bacterial environment where it lives. However, the inital population will provide the basis the population that eventually survives (and I suspect most of the yeasts), so it is possible to have two starters living next to each other that taste different over long periods.
In any case there probably aren't any worries: by the time your friend comes to visit your bread will have its own distinctive taste and everyone will be happy.
Yes, I knew this was an open question, which was why I asked it. Well thanks a lot for your opinion and let's see what others have to say about the controversial subject.
There's a relevant thread here.
Thanks, Hans. I knew I read something about this somewhere. I'll have a look at that thread.