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As I said in another comment branch, in the case of sourdough it seems you just make use of the yeast cultures already present in your flour. So you kinda just
by andrey_utkin 5y ago
As I said in another comment branch, in the case of sourdough it seems you just make use of the yeast cultures already present in your flour. So you kinda just get both in one package. Does this make sense to you?
- sorokod 5y agoThat is not how it works, you literally use the yeast that is in the air to create the "starter".
- hvidgaard 5y agoIt's usually on the grain and not from the air. It's where the sour part comes from too, it's not uncommon to use raw unmalted grain to innoculate beer wort to create a sour beer.