Commercial contamination of starter
Browsing the net tonight and I cam across website that deals with all things fermentation amongst other things. There was a FAQ that discussed sourdough starters exclusively. One of the Q/A discusses the threat of contaminating a sourdough starter if it is kept too close to other rising breads made with commercial yeast and other fermenting foods. I recall reading something on the lines that if you were to add commercial yeast to a starter that it will soon eliminate the commercial yeast due to acid levels and bacterial growth. Just want to see what your thoughts were? If this is a possibility, what precautions do you take to eliminate this threat?