Sourdough....

Been looking at a number of different cultures available. One of the many things I learned over the yrs dealing with Sourdough is that it will ALWAYS adapt to your environs. THAT is the "Good Thing". The BAD is flavor seldom remains the same after adaptation. I know many Bakers that either keep a bit from their 1st starter in the freezer and start over every yr or simply reorder from the original source. I tend toward the former.
I'm not a "fan" of really sour Sourdough. Zing, yes. Pucker, no;>! Right now I'm thinking of a 400 yr old German culture and a Middle Eastern one that can be used in bread machines. Next month I'll decide and order...
Cheers,
Pat