For LAB to flourish must Yeast be present
For LAB to flourish must Yeast be present?
Just today I read that 2 bakers had starters that were grossly overtaken by LAB. That made me wonder if some amount of Yeast were necessary for this to take place.
The gist of my concern
If a starter is overrun with LAB is it feasible to feed high ratios of starter to flour in order to re-establish a healthy balance. Or should the starter be thrown out and anew one started.
I appreciate your help.
The Great Answer - for those that have starters that have become extremely acidic and are wondering if they should start over and build a new on.
“ I'm sure it's easier to revive a starter than start a new one: even if it had no yeast left (highly unlikely IMO), at least the LABs will provide an acidic environment for the new yeast to start, and keep the bad guys at bay.”