Adding Wholegrain When Troubleshooting or Making A Starter Might Help
Adding Wholegrain When Troubleshooting or Making A Starter Might Help... but is it always for the reasons we believe. Sure using a wholegrain might help introduce yeast and bacteria in the beginning but once your starter has been made it's got an established colony of yeast and bacteria and shouldn't need anymore to be introduced. And why would these "new" yeast and bacteria fair any better than ones that have had time to take up home in a starter? However we do see it gives it a boost or might help to make a starter in faster time.
Could it be that just like fibre is a prebiotic, in the gut, helping the probiotics so to here. The bacteria in your gut feeds off the fibre enabling the bacteria to multiply more efficiently. Might the same thing be happening when adding fibre, aka wholegrain, into a starter. Essentially you're adding a prebiotic rather than boosting it by adding more yeast and bacteria - aka probiotics?