[Sca-cooks] researching recipes

[Sue Clemenger]

So...if you don't have a kitchen that's a yeast-rich environment, and
want to get a sourdough starter started, but it'll need additional
yeast-help, you'd be better off getting a commercial "sourdough starter"
than using some, say, "red star" or "fleischmann's" yeast?
--maire

Terry Decker wrote:
>
> Different yeasts.  Sourdoughs run to yeasts such as Candida milleri, which
> can survive in high acid environments.  They will raise bread, but they
> aren't optimal for aerating the crumb.  Saccharomyces cerevisiae,  which we
> use for baking, produces more carbon dioxide and makes for lighter bread,
> but doesn't do well long term in a sourdough.