I’m not a sourdough expert. You do realize I can talk a good talk but I don’t know a lot about anything, right? So, don’t ever put much stock in what I’m saying . . but I’ve read that sourdough will take on local yeast and the flavor/taste can change, depending on its “habitat”.
I had taken a culture to MO when I was there several weeks ago. I fed it and intended to make bread but never got around to it.
Then, Nicole was there and told me that her scale had stopped working and she needed to order another one. I said “Here . . take mine. I’ve already fed my starter and I’ll bring another scale next time.”
You know how my memory goes. I forgot to bring a scale. When I went to pick Addie up at school Friday, I texted Nicole and asked if I could borrow my scale back and I’d return it to her when I brought Addie back on Sunday. But, I never went to their house. Nicole decided to meet me back at my house and we’d go eat in Joplin and neither of us remembered the scale.
Sunday night, knowing I was leaving Monday, I said . . heck . . I need to get that sourdough fed. I took it out of the fridge, let it come to room temp, and checked it. It seemed busy and active and smelled totally different from my Texas sourdough.
I kinda guessed at the amount of flour, water and starter to use but I fed it and yesterday morning it was bubbly and very active. I brought one jar home to Texas with me and will use it to make bread today. It will be interesting to see if it tastes different from the bread made with the starter that’s never left Texas.