New Sourdough Starter

I started a new batch of sourdough last night. This time the wild yeast was captured in France. It smells very different from the San Francisco starter I made a few weeks ago. I can hardly wait to see if it really tastes different. I have made several loaves of bread from the San Francisco starter and they turned out so well that we never buy bread anymore. It works beautifully for toast, sandwiches, or just plain "grab a hunk and chow down". I finally finished reading the entire book that started this whole thing. Since I'll have 2 starters growing, I'm excited to try some new things to keep it used up. I'll be trying pancakes, pizza dough, coffee cake, English muffins, just to name a few.