I know a lot of people have different opinions about starting their sourdough cultures. Some people use fruit to start off while others use just flour and water. Others say it comes from your hands (???). A lot of people claim that even if you use fruit the yeast/bacteria that eventually populate your sourdough come from the flour anyway because the yeast/bacteria from the flour are better suited to it.
But does anyone know how true this is? Has this been tested before? I'm just curious. It would be fun to try to run a lab experiment or something!