Glad you got some laughs. You’re still incorrect. I remember exactly what it smells like. And I still have my original starter, both fed the same flour, both completely different. Again, I keep my starter sealed in the fridge, any trace amounts of small bacteria are overcome by the massive colony of bacteria already there.

Can you please explain how the puratos lab (https://sourdoughlibrary.puratos.com/en/) maintains their collection of starters if they all become the same thing when you feed them the same flour?

Source: I studied sensory evaluation methods and conducted studies with several hundred participants.

What does that have to do with bread? lol.

Starters contain the yeast that’s in the flour and the air where they are made. So whatever yeasts are in your bought starter – they will quickly be replaced by the ones you add.

Then you say: And maybe the defining variable is your local microbiota, not the flour, IDK

Which is it? Does the flour matter or not? lol that was the point I was disagreeing with then you flip flop or something.

Aye caramba man just bake some bread.