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This one time, at band camp, Jakob Whitfield wrote: > Is this true? I thought that once a sourdough culture was hardy and > established enough to survive freezing/drying, it was stong enough to > fight off the local yeasts, as the environment it produced (acidity > etc.) was specific to its components. The yeasts are constantly evolving to local conditions, and being infected by local wild yeasts. They evolve to deal with local conditions like humidity, temperature range etc. Regardless of what you start with, they will end up becoming their own thing. That said, the advantage of starting with someone else's starter is that the yeast will already have stabilized on something that is, if nothing else, stable and has desirable properties. They'll then evolve further. What I haven't been able to find out is whether having a sourdough beastie around the house is a dangerous thing as a beer brewer. Haven't been game to try it yet for this reason. -- Rev Simon Rumble <simon@xxxxxx.xxx> www.rumble.net "As long as I am mayor of this city [Jersey City, New Jersey] the great industries are secure. We hear about constitutional rights, free speech and the free press. Every time I hear these words I say to myself, That man is a Red, that man is a Communist. You never hear a real American talk like that." - Frank "I am the law" Hague (1896-1956)There's stuff above here
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