> I wonder what might happen if I was to feed it twice a day at room temperature for a month or so. If that S. cerevisiae is from accidental contamination from

> I wonder what might happen if I was to feed it twice a day at room temperature for a month or so. If that S. cerevisiae is from accidental contamination from commercial yeast, it'll probably stay dominant. Commercial yeast is a bit of an overachiever. Temperature matters though. You only really see San Francisco style sourdough cultures, with L. sanfranciscensis cooccuring with K. humilis yeast, in bakeries that regularly backslop at room temperature and never use commercial yeast. That's not easy for most home bakers.