August 5, 2013 - 5:34am
Should I create a new starter
I have been baking with a starter that I made a few tears ago with great results. I have been reading about the Tartine method and was thinking of making a new starter. If I make a new starter won't I end up with a starter that is basically the same as what I have now ? Isn't the bacteria and yeast the same from when I created one a few years ago. Should I just use the starter I have now and feed it as recommended in the Tartine method. Can you create different starters at home using different methods and end up with distinctively different starters? I was under the assumption that the starter I created at home would end up the same no matter what method I used