Yes, or course there&#x27;d be some level of consistency, but nothing we&#x27;d recognise as the industrial level of consistency we&#x27;re used to today. The specific characteristics of the local flour will change from harvest to harvest, and plausibly through the season as well depending on storage conditions. The sourdough is a living organism with &quot;temperament&quot;, and ambient factors like temperature and air moisture (which obviously change from day to day) affects the outcome as well.