I have three starters from three different regions around the world. As I maintain them all at my home location will they each "hold" their original tastes & aromas or will they all eventually taste & smell the same (due to absorbing my local bacterias)? Thanks. The latter, Larry - it doesn't take very long for sourdough to adapt to its surroundings, to form a symbiotic relationship with the local yeast, bacteria, and other flora. By feeding and maintianing them differently, however, you can change them – for instance, feeding more frequently (or less); maintaining at room temperature vs. in the fridge. Sourdough can take you on a long and interesting journey, for sure. Keep experimenting - it's fun! PJH

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