In the Yeast Repitching Show, There was discussion about how yeast seemed to be hitting its stride on the thrid or fourth repitch. The idea was that the initial pitch of a yeast didnt give you its best flavor traits, that you had to repitch it several times to get the best characteristics out of the yeast.
Why wouldn't making a starter, where you stepped it up several times do the same thing for the yeast? It seems they would go through the same process of growth.
Any thoughts on this?
Sean