Has anyone every tried inncoulating a flour-water mixture with Kombucha SCOBY to make a sourdough starter? Would that work?
You'd probably end up with something usable, not sure if it wouldn't take almost as long to sort itself out as just using the standard pineapple juice+rye flour method.
Actually I used fermented Kombucha Tea not the scoby. The starter worked for short while then developed a pinkish tinge to me that the other starters I was testing at the time to see which would produce best starter didnt develop. I decided to toss the starter since none of the other flourishing starters had that tinge and I was concerned it was something well not for consumption.
I have been making Kombucha Tea for several years now so I know it was not due to poor KT. Personally I would't use it but best way to decide is to test it out with other starters at same time. example: water & flour mix, pineapple juice & flour and so on.
Ohh btw this is my first ever post, so I'm thrilled to actually be able to share some knowledge ^^
/huggles and Happy Baking