Starters - What is your experience?
Much discussion has taken place pertaining to starters. And rightfully so. The sourdough culture is at the heart of all SD breads.
From this discussion, it is hoped that the experiences of others will shed light on this question.
Will radically different starters remain distinct, IF the various starters are fed and maintained identically in a single location?
Hypothetical Example - Three healthy and active starters are obtained from very reliable and trusted sources. One from Egypt, one from San Francisco, and the other from the original King Arthur starter (if there is one). All three starters are fed with the same flour and water in equal proportions. All starters are kept side by side and everything including the vessels and temperature are kept identical.
- Will each of the three starters remain unique
- Will each starter continue to manifest the characteristics (acidity, flavor, etc) of the original
- Will the activity of each starter remain the same as the original
If you have other questions to add to the list, let me know.
For this discussion, let’s limit the input to those bakers that have experience in this area. There are many theories that most all of us have read. Many “authorities” hold diametrically opposing beliefs. For this discussion, let’s talk about the things we’ve experienced in our kitchens.
UPDATE - up until now posters have replied in basic agreement. I would like to hear from bakers that have experienced a different outcome. Who has experienced various starters that have maintained their uniqueness, in-spite of being fed and maintained identically.