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If this is of interest to you, I recommend looking at Ed Wood: https://sourdo.com/classic-sourdoughs-book/ https://sourdo.com/classic-sourdoughs-book/ https:/

• unclerhemus 5y ago
  I've read that a sourdough culture is truly a local product in the sense that the community in your jar quickly changes in accordance to the environment it is in (e.g. your kitchen) and what you feed it with. So it does not really matter where you get your initial culture or whether you start one by yourself, as within a week or so of frequent feeding the culture has converged to your very own unique distribution of strains of yeast and bacteria.
  • kop316 5y ago
    I personally tried a few times to jumpstart my own sourdough culture, and it all ended in failure. The cultures I have now have been extremely robust (I have left them alone for 2 months, and in 2 days they are back to live as is nothing happened). So I don't know if that is the case, I just know that the cultures I was given worked incredibly well.
  • jnellis 5y ago
    I don't think this is true. I have a culture that is about three years old. It really hasn't changed. The flavor is the same. If you don't handle your culture with some care to proper food handling safety then you probably will get some funk going but in my experience that funk turns to junk shortly thereafter and you're 'starting' over.
    • lostlogin 5y ago
      My culture is about 10 years old, split off one of my fathers. Every so often I check his - it looks, smells and tastes different. I strongly believe that the flour you feed it changes the culture. I don’t really look after mine though. I top it up occasionally, and it always works, even after months. I find it vaguely amusing every time I see an article of book on caring for your starter. It doesn’t need much, and if a few millennia in a dried out pot doesn’t prove that, nothing will.
      • jnellis 5y ago
        I don't do anything to mine as well. It sits in the fridge for weeks at a time. But I do use the exact same flour.