Sourdough culture question: differing cultures
Let's say that I have a "special" culture, from Egypt or something, purchased from Sourdo.com. For months I feed it with King Arthur AP flour. Can someone who really knows their stuff please explain to me how my culture does not eventually become dominated by the yeast that is all over the King Arthur flour? Yeast don't kill other yeast, do they? That means that any yeast is free to eat food and propogate. It would seem to me that if you do have different strains competing over time, it is the strain which reproduces faster which will domanate over time. Anybody here really know their stuff on yeast that could comment? TIA!