Is my starter a sourdough starter or a commercial yeast starter?
I recently got hold of some new sourdough starter and I've started thinking the person that gave it to me might have been wrong about it's origins. It rises super fast, even in the fridge, makes hooch but doesn't taste at all tangy. The person that gave it to me said it's from Italy and made using fruit juice.
Are there any signs that differentiate a sourdough starter from a commercial yeast starter?
I wouldn't want to throw away a perfectly good sourdough starter that might just be different from what I usually experienced.
Thanks a bunch and have a great day.
(Also, baked a bread using it, rose perfectly)