Over on the Recipe Forum, a flapjack question came up and Lindac mentioned her Mom keeping a pancake batter going (sourdough).

I always made sourdough breads when I lived in CA & CO but since moving to New England I've not been happy with my starters. I've tried a dozen times but it's always the same thing. I've tried just capturing the wild yeasties and also tried using a commercial yeast as a kicker to get something going. But, the commercial yeast will, of course, go wild after just a few days.

The problem is not in getting sourdough started or keeping a starter going...it's that it doesn't taste good, IMO. It's just not really "sour". I've basically given up and just let a sponge sit 24-48 hours then proceed w/the recipe. I know that wild yeast is different everywhere and I'm wondering if anyone else has noticed a large difference in their starters when moving clear across the country?

Maybe, after things settle down from the Holidays...we should consider a "Friendship" starter...