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| Category: Beginners
| Author: breadnerd
| Title: Variation in Sour Dough Starters
I'm new to this site but couldn't find discussion on this topic. If it
exists, I'd appreciate a pointer in the right direction. Here's my question:
if all starters are primarily flour, don't they all take on the character of
the flour you use over time? I was given an Italian starter that makes bread
that tastes very similar to the Pioneer starter I've been using for the past
year. To keep my Italian starter truly Italian, wouldn't I have to use flour
from its country of origin? Just curious. Thanks!
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