Hey to all!
I am new to sourdough and to bread making. I am currently also learning about mushroom production and alcohol production and notice the many similarities.
One thing I do not understand is: How come you can keep sourdough yeast running forever while yeast for alcohol (yeast wash) only for a few generations and the same goes to similar practice with mushroom spawn?
I'd love to know the answer.
Anyway, I am really happy I've found this place and I am hoping so share some nice experiments in the future.