I am pretty low tech but I am very curious about making a house yeast mix. If I make a yeast starter with 3 different yeasts and use the slurry to make more and more starters, would this create a unique flavor over time? If I just leave the starter constantly going in my fridge then wouldn’t something interesting happen eventually (possibly mutations)? Or am I better off measuring a set amount of dry yeast for each batch? Thank you!