[Sca-cooks] Sourdough Starter Question

[Terry Decker]

While starters do change over time, it is not as fast as one would think.
The dominant strains of yeast and lactobacilli tend to be those with the
highest percentage of micro-organisms.  The induced culture usually fares
better than accidental cultures because of the initial high concentrations
of yeast and lactobacilli tend to out-reproduce the accidental infusion.

In addition sourdough starter infusions, tend to perform better in the high
acid environment of the starter than many of the accidental infusions.

Bear


>Buying their sourdough would work to get you started, but no matter what
>you do, over time that starter will change from what they sell you to
>whatever your local organisms are. (Maybe you could keep it with the
>original by constantly refreshing it, but there will still be some drift
>over time).
>
>Regards,
>Maggie MacD.