The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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.

Subscribe to RSS - lactobacilli