I'm trying an alternate culture
for "sourdough". I am a kombucha brewer and while bottling my latest brew, I decided to try to make a starter from it. I took 100 grams of kombucha and mixed with 100 grams Ap flour. After 24 hours its getting bubbly. Once it gains some strength, I plan on making a levain and baking a loaf. Has anyone tried this before? Results?