Samartha wrote:

> As example, two starters, one self-grown, the other grown
> from a German Sourdough bread "package" - had all the
> ingredients, flour, a yeast package and "dried sourdough" as
> one ingredient.

[snip]

> Both starters were happily doing their job making great bread.

Were there any significant differences between the two starters in terms of
the time it took to rise, flavor, bread color, etc?

--
Jeff Miller