On turning wort into a mother culture
i was recently given a litre of ale wort by a micro brewery. Very exciting. Lots to learn and am looking for advice. First thing I did was mix 150g wholewheat flour with 150g wort liquid. It got vigorous over 12 hours and I repeated the step. Following day I made bread using 200g leaven with 500g flour water and salt. It rose well with great texture but taste was kinda mushroomy/yeasty. I then did again except this time I took 10g of the leaven (from the 100g left over) and mixed with 40g water and 50g flour. Hoping it’ll create a mother culture. I was planning on making new levain with this mix but only using 20% in next bread. Can anyone advise me on that taste (mushrooms/yeast) I got from bread after using 40% levain in first bread and am I going the right thing by making up mother culture in the same way I make my sourdough.