Wooden bowl permeated with sourdough starter culture from years of use? Myth?
I have read about this on several occasions. I have seen it referred to and I wonder if there is anyone that has actual expereience with this or is it a myth?
It is supposed to be that a wooden bowl used to make sourdough bread for years and years was so "innoculated" with the starter culture that flour and water could be mixed in the dry bowl with NO additional starter and it would ferment. There is no detailed information I have ever heard so I can't fill in any details but the implication was that daily bread was made.
This would make a rather unexciting episode on "Myth Busters" TV show.