January 8, 2011 - 7:07am
cheat starter
before I knew of the 'right' way to make a starter, I made my starter following the directions in an old book I have called "Back to Basics" in which commercial yeast was used ...I know many people disapprove of this, but it was the first method I found ...now it's also my understanding that the wild yeast in my flour will eventually take over the starter anyway & the commercial yeast will die off ...so question #1 ...what really is the difference then? ...and question #2 ...if I take a tablespoon of this weeks old starter & begin a new starter ...isn't this now a natural wild yeast starter? thanks for the input!