Different type starters
I had no problem making my starter with the pineapple method and it has been going on for a couple of months now. It doubles in about 3 hours and peaks in about 4 hours at about 2 1/2 to 3 times it size. then starts to fall. I wish it were a little slower . There are plenty of varied recipes to make starters on the web. If I make another starter using a different recipe am I basically going to always end up with the same starter no matter what, ending up with the same yeast and bacteria from my area. Im not talking about changing the flour from white to rye but making a San Francisco, Alaskan or Aussie style starter . I know I can adjust the temperature and time of fermentation to change the flavor of my current starter but to get a really different starter do I have to get one from someone and try to maintain it.