Originally Posted by
Sandra-P
This may be true. There are wild yeasts in the air and depending on where you live could make a difference. My sourdough started is made from wild yeast, here in New Mexico and also in Florida. The Florida bread is different, but also have to remember that we are at an elevation of 7200 ft here in New Mexico and in Florida elevation is about 12 ft. I will also give my started a few grains of sugar to "feed" it although some say that isn't necessary. I freeze my starter too, bring it back to life when needed.
Thank you for the information as I have always been curios , my friends is from CA and always says our east coast sour dough bread is not the same as the bread in CA even with the same recipe and mix due to the specific organisms that only live there,