I've had my starter about 12 years. It seems really healthy to me, but after reading some of your posts here I wonder if old is good or not. Over the years I've let it go 2 weeks or more between feedings, and have kept the same jar a month or more, etc. Could that sort of treatment permanently change the taste of the sourdough, or does good care over time bring it back to normal? i.e., if I created a brand new starter today, and then fed and treated both new and old absolutely identically in every way (with good and proper feedings), would they both necessarily taste and perform identically?

• Reply