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