Well here it is, actually got around to my experiment:

http://picasaweb.google.com/stbuzby/StarterComparison

Fed both my "new" and "old" starters on the same flour- same
proportions, bread recipe, raising and baking times. The "new"
starter is distinctly more tart, but the crust and crumb - as I've
heard them called - are just about identical. Nice and browned, very
fluffy.

There is a definite difference between the two cultures that comes out
in the taste, but it looks like the rising power and activity levels
of each is about the same.....

Stacey