My aunt's 40 year old sourdough starter beat my fancy new one

My aunt gave me some of her starter back in March, the one she's kept alive since the 80s. I had just bought a $25 dehydrated starter off the internet that claimed to be from a famous San Francisco bakery. I ran both side by side for three weeks, feeding them the same flour and water at the same time. The antique starter rose faster, gave the bread a deeper tang, and the crust came out way crispier. My aunt just shrugged and said, 'It's been through more power outages than you have.' Anyone else find that older starters just work better, or did I get ripped off on my purchase?

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