My Grandma's recipe for starter included yeast, so that's how I've always done it. I know you said that is not how a true starter should start out, but would it be the same as he moving across the country, would it eventually change because you are no longer feeding it active dry yeast? Would it eventually just be the wild yeast from your environment? or would it just constantly be growing the same strain of yeast, albeit slightly altered, as the dry active yeast you started with?

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