Starter Experiments: Kombucha
I recently created my first Sourdough starter. I've been fermenting various things for a while and tackled sourdough late November. I started two starters. One using a more traditional method on another site, and another in which I used active kombucha (a fermented tea that uses a symbiotic culture of bacteria and yeast, like sourdough) for the initial hydration of the white flour, and afterwards used water.
Needless to say the Kombucha starter took of quickly, it doubles in less than 12 hours and has a pungent aroma, I've made a few loves of bread with it and they have all been well formed, flavorful and chewy, though the sour flavor is far to mild for my preference. I've been using a no-knead recipe that calls for a 18 hr ferment, so it sits out overnight and gets baked the next day.
But I have questions. Is this legitimate sourdough? Will the culture eventually develop a more sour flavor?
I welcome all suggestions, thanks.