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Growing up we had a Sourdough starter that was supposedly originally from the Rush of '98 to the Klondike! We used it mostly for pancakes, and Boy Oh Boy were those wonderful tangy pancakes!!!

After we kids moved away from home and Dad had passed away, Mom didn't make pancakes, nor do much of any kind of baking anymore, so she "lost" the starter, that really should be used and "fed" on a regular basis to keep it "going" properly.

Back in 2010 I spent over four months traveling around Alaska and the Yukon, and in that time, I sampled sourdough at a number of different eateries, many of which were good, but ...... There was only one that I ran across that had that same "Tangy" taste as the starter that we had growing up.

Memories!!!

Here in Belgium I am working for a company (Puratos) that is selling ingredients for bakers Bakers, pastry chefs, chocolatiers, worldwide.
Besides, we maintain a sourdough library that contains samples from everywhere in the world. I had meetings a few times in that place, quite impressive.


https://sourdoughlibrary.puratos.com/en/virtual-sourdough-library

I did this a while ago, but eventually quit.  The most important thing, I'm told, is that you have to treat the starter as a living thing and give it a name.  so I named my starter Clint Yeastwood.