Sourdough: using lactobacillus from Yakult or dairy products for the starter?
Hello all. First post here!
I've never made sourdough before but have a starter in its early days. I was wondering whether I could inoculate a starter with small amounts of dairy product (ideally, unpasteurised) or even probiotic yoghurts, Yakult, Actimel etc, in order to boost the starting concentration of lactobacilli in the mix and hopefully cut the starter period down to a couple of days (or at least, make sure the mix picks up Lb before something else establishes itself as the dominant genus in the mix?). Has this been tried by anybody?
Many thanks for your experiences or opinions - Phil