The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

C. Milleri

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DeWitt's picture

Has anyone ever cultured commercial dried sourdough starters in a sterile environment?

June 27, 2012 - 1:52pm -- DeWitt

I'm really curious as to whether these dried powders actually contain what they say they do.

The other question would be, shouldn't they be revived in a sweetened slightly acidic medium rather than just flour and water, i.e. some variation on the pineapple juice solution?  I'm going to try that with a couple of samples, but it won't be completely sterile.

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