Old or new? Or does it matter?
I've been caring for my 2-month-old starter for, let's see... I guess 2 months now. During that time, I've been struggling to figure out how it all works with the help of you good and patient people. I'm putting it to some good use today, taking my first shot at the Tartine country loaf.
Last night before I went to bed, I took 50g of my starter, put it into a new jar and added 100g water and 100g flour mix. This morning, this new leaven was very active and happy. When I added it to the water for today's loaf, I could have stood on it and it would still float. So I'm optimistic about this loaf.
But then I had a quandary. I had my jar of original starter, and I had the new jar with the leftover leaven. My question is this... One has to be thrown away while I keep the other. Does it make any difference whatsoever which I keep? Is either better than the other in any way?