March 26, 2009 - 10:07am
Lactobacillus in Starts
In my recent research on start chemistry, I read that lactobacillus is one of the main bacteria that is captured in a start to produce a good start. If that is true, would it be beneficial to your start to add a few granules of lactobacillus? I should probably just give it a try once I've gotten into the swing of sourdough and am ready to experiment with my own start but I just wondered if anyone else had thought about this.