About purchasing powdered starters
I have a couple of good starters going. I don't seem to have trouble getting them up and running but what I have been thinking about is the flavour provided by a starter. If I understand it correctly the starter or culture will be characteristic of its environment. Is there any point in buying a "genuine" sourdough starter? Like a San Francisco one that would need to be re-constituted. Or some other exotic starter "starter"? Would I notice a difference? Would it start out tasty and just take on the same characteristics of my environment as I use it?
Maybe I'm overthinking this? Anyway I'd appreciate hearing anyone else's experience.