I can quite imagine it! You would think that each wild yeast would have its own particular profile. I got to a stage where I was mostly happy with my white one but was never entirely happy with my starter. Then with all the child madness I kept mistreating the poor thing.
I think this festive season I will get another going, I am now intrigued wondering if there really is a noticeable difference between them. There has to be!
I think sourdough starter is probably the most abused fungi in the world. I kept neglecting mine too. I suppose this is nothing new and all those medieval neglectful bakers taught the yeast to be tough, so now we have hard to kill starter.
Mine was really strong tasting, in my opinion. I didn't mind - if your going to have sourdough you might as well go all the way. When you get yours going let me know and I will mail you a loaf and you can compare. Will have to make the tiniest loaf to fit into the smallest international priority box ;)
Tiny Loaves R Us we shall be! I always fretted that mine was ot strong enough in flavour. I might sneak in a grape to get it going this time and see if that makes a difference. A book I have swears by it!
A grape. Interesting. I will have to look into it.
I was quite surprised by it but it seems to be an accepted technique!