Would you ever need two mother starters?
A friend gave me a starter for Amish Friendship Bread. It was a nice loaf and I wouldn't mind making it again for myself. But I received the starter for this recipe shortly after nurturing my own first wild yeast starter (now "Sourdough Sam"). I'm not sure I want to keep two mother starters going! Can they truly be that different? From what I've read in the BBA, any starter, however exotic in origin, will eventually take on and be dominated by the local wild yeast. That being the case, I have to wonder if the starter I received from my friend is only different from Sam in the hydration? Which I understand one can adjust for using baker's percentages when making any given recipe. Have I got all this right, or is this the amusing musing of a newbie? :)