howdy all,

in reading about sf starter he
http://www.sourdo.com/original_san_fran.htm, the question came to me- in
maintaining a starter, is it possible to change the characteristics of that
starter by the amount of flour used each time to feed that starter?

i ask because, if i were to purchase a sf starter, would the process of
feeding, thus introducing new organisms (from the flour feeding itself)
change the starter to something else over time?

if so, is there a way to feed a starter smaller amounts of flour to prevent
new yeasts or other "beasties" from taking over the original starter?

dan w