Sourdough bread

When I was recently visiting my sister, she made us some delicious sourdough bread, and I was inspired to try also. Last Sunday I began two different starters, using directions from two cookbooks, so I could make a comparison.  One used yogurt to get the fermenting process going, and the other used potato water. They seemed to "work" at the same speed, and each day when I stirred the mixture I tasted each one - any difference in flavor was very slight. Today I made the bread and couldn't see any appreciable difference between the two. (time, flavor, appearance) Both were good and created the same problem as with all homemade bread - we eat way too much!