April 21, 2011 - 11:44pm
Has anyone used or considered wine/beer yeast as a sourdough starter?
Curious!
I used to make wine in the basement and had great success with natural sourdough starter. It has been six years since moving the wine making to a U-Brew. Now I can't get a natural starter happening.
So, has anyone used a wine or beer yeast to start a poolish? Any info would be appreciated. I intend to give it a try regardless.