Is old starter better than newer? My great-great grand mother brought sourdough starter with her when she cam from Norway in the 1850's. Her daughters, grand-daughters etc were given a jar of starter when they were married or left home. I have had mine since 1970, when I got out of service. The family has shared the starter between us. Does starter change flavor over time. I just checked with my great aunt and the start I got was originally started in Norway in 1852, and at least on member of the family has kept it going. Is there anything I should change to make the dough more sour?
Thanks, Ron Strand

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