Cross Contamination and Your Sourdough Starter
Hey everyone! So yesterday I started a kombucha ferment and stored it next to my sourdough starter for an Instagram photo. Shortly after, one of my friends sent me an article about how storing ferments closer than 3 feet to each other can cause "airborne cross contamination". Now while this sounds like it may be true, there was really no scientific data supporting what they were saying. Do you think that it is truly necessary to separate a kombucha ferment from my sourdough starter? They only sat next to each other overnight so I hope that nothing happened within those few hours if this really is true... Anyway, let me know what you guys think about this. Is this fact or is it just a bunch of weird unproven myths?