Quote:
Originally Posted by md4958
I love sourdough. Unfortunately pastry, and bread baking are two different animals, so I dont have any experience with it.
Once you have a San Fran starter going, will it continue growing, or will the native yeasts take over?
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Once it's going there is a symbiotic balance between the yeast and bacteria that is hard to upset. If the native yeast or any other can overturn this balance then it is probably better to go with that. My native culture has a sweeter taste anyway.
They all seem to have kept separate, so far. I am careful not to cross contaminate by cleaning everything thoroughly between cultures.