freezeblade wrote:I'm of the mind that the location only matters a little, and that it's really in how you maintain the starter (what kind of flour, how often you feed it, what hydration, etc.). The concept of how starters change when they move is a very contentious subject.
Shoot me a PM and I can answer any questions you've got the best I can. If you'd like a chunk of my starter, I can provide it as well, it's at least 20 years old, got it from a one-legged, red headed, irish, homebrewer friend of the family about 10 years ago, and has never failed me!
Yep -- the maitnence of it matters a lot more than the location. Having started two different starters with the same method, the taste is fairly similar.
They do differ some though. Probably because I started them with different flours (that have different microbes on them).