Randy another thing that everyone else has missed is that sourdough, at
least a good old start is not yeast fermentation it is bacterial.
Lactobacillus is commonly present in high levels. The acidity will stop
yeast cold even if added to the dough when mixed. The character and
probably the makeup of the colony changes throughout the year. You can buy
a start of a well known sourdough take it home to a different environment it
will have the character of the purchased sourdough for a few batches and
then it will take on the local character. Most recipes call for a 1/2 cup
of starter in a loaf of bread plus the addition of yeast. My bread is made
from the start, or sponge, plus enough flour to make a loaf.
Dave
South East Idaho
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