For Suzan who posted on Dec 30; When I travel, I pick up a small bag of flour - you can usually find one of 1 kg - and a bottle of natural spring water from that country. I make the starter with those ingredients. I think if you do not have multiple starters sitting out at the same time, you can maintain the separate characteristics. Drying out some of each starter (at separate times!) and keeping it as a backup can be your insurance in case you think you've had cross-contamination. They do act differently. I think once the yeast for that starter is established, it will overwhelm any yeasts on different flours that you eventually will have to add - maybe just wishful thinking, but Im sticking to it!

• Reply