Which starter? Are they the same, in the same kitchen?
Via Tartine and Peter Reinhart, I have entered the world of wild yeasts.
After two weeks of faithful feeding, my tartine starter didn't seem like it was taking off. So, I kept feeding it and started another one in a separate bowl using Reinhart's recipe. To my delight, the Tartine started floated for the first time in water and seems to be growing happier each day. The Reinhart starter is also coming along nicely.
Here is my question: Will both starters taste and respond the same given that I am using the same flour, storing it in the same spot in the kitchen, using the same water, etc.
The big difference between the two starter methods is that Reinhart's starter called for pineapple juice for the first few days.
I would appreciate any insights that you might have.