March 19, 2020 - 4:15pm
Scoby Puree and Sourdough Starters
I have some questions. I am relatively new to Kombucha and to Sourdough. I have a partial rye sourdough starter that I keep in my fridge and a continuous Kombucha jar that I removed the bottom scobys out of this morning. I have heard that you can use the old scobies. Is it because it provides fiber to foods? Also, I thought I saw a sourdough bread recipe using the scoby puree here. But, can you, or should you feed a starter with it? Will it like it? Is it good for it?
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It's an interesting idea: may be worth an experiment in a separate jar, but I'd keep your two main cultures separate.
Any culture will progressively adapt to the environment you keep it in and the food source you provide. The yeast and bacterial strains most at home with those factors will emerge and become dominant pretty much irrespective of what other strains you might add from time to time; and it's highly likely that the strains adapted to your fermented tea are not going to enjoy it much in the environment of a sourdough starter (and visa versa).
"Is it because it provides fiber to foods?" No. The microbes living in sourdough starter need flour (preferably including a bit of wholewheat) and water, that's all. Introducing other 'foods' is generally a bad idea, as it allows other microbes to grow and compete with them.