Hey, I'm New..and I have a Question.
I'm trying to get a starter going this week and I'm considering the possibilities of starter mixes for flavor. I read Kitchen Confidential years ago and there was mention of a guy in there who made starter from all kinds of horrendous things--the most interesting to me was black gill sludge from mushrooms. Is that more or less a tall tale? Would you end up poisoning yourself if you try some real mad scientist concoctions in your sourdough starter or is the sky the limit? Any stories about successful or failed flavoring combinations? Thanks in advance!