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