> If a friend asked I would tell them it's really not worth it to use a wild strain unless your hobby is microbiology... If your hobby is baking, stick with a k

> If a friend asked I would tell them it's really not worth it to use a wild strain unless your hobby is microbiology... If your hobby is baking, stick with a known-good starter. I really agree with this, given my own experiences, but I will say some of the best bread I ever had came from a chef who started his own at a wilderness camp. Anyone who came out to camp, he would share it, but unfortunately mine went bad after a while.