Sourdough starter question
Hi Everyone, I have a question, hope someone knows the answer. Would there be any noticeable difference in the taste of a loaf if the loaf is made from a starter that has been made and refreshed with AP flour (KA) and one that has been made with Peter R.'s starter using high gluton flour for making and refreshing?
I have 2 starters and need to eliminate one, but don't have the heart to since they are both so good. The one with all purpose flour was one I'd had for a long time, but became really great when I finally found out how to care for it. Before, I was using just the recipe that it came with and that was not complete. After a few corrected refreshments it looks and acts like the other one. They are both now 1:1:1.
I don't want to use the AP one down if there may be any difference in the finished product.
Thanks so much for any advice, Jean P. (VA)