Sourdough starter age
Does the age of a sourdough starter really matter, after it is fully developed?
Boudin claims to use a mother dough that dates back to 1849. How long will the starter continue to improve? Will Boudin's starter make a bread that is sixteen times as delicious as another bakery's ten-year old starter?
A baker in my shop complained when his experimental whole wheat starter was discarded (accidentally) after a couple of months. If he restarts it, will it not be back up to speed after a week or so?
On another, sort-of-related topic, if I bring my San Francisco area starter to say, St Louis, won't it eventually become St Louis area starter unless kept under fairly strict quarantine conditions?
I have searched around for a while on this forum but cannot find an answer to this specific question.