Yes, or course there'd be some level of consistency, but nothing we'd recognise as the industrial level of consistency we're used to today. The specific charact

Yes, or course there'd be some level of consistency, but nothing we'd recognise as the industrial level of consistency we're used to today. The specific characteristics of the local flour will change from harvest to harvest, and plausibly through the season as well depending on storage conditions. The sourdough is a living organism with "temperament", and ambient factors like temperature and air moisture (which obviously change from day to day) affects the outcome as well.