Using cultures from a lab
Several years ago I visited a baking laboratory in Moscow and I mentioned my interest in trying some of their cultures. I had been baking sourdough rye with a homemade culture that I made simply by grinding some rye grains and letting the mixture wait until I got some sourness and wild yeast action. I saved the dried cultures I got from Moscow and never bothered to use them because my results were good with my homemade culture. The Moscow cultures were like hard, dry lumps of flour and I put them in my freezer.
They gave me these two cultures:
1. saccharomyces cerevisiae 69
2. lactobacillus delbrueckii D-30
I finally decided to try the cultures out a day or so ago and took a little pinch of each and added them to a mixture of water and whole grain flour (rye and wheat) and now I have a bubbling result.
I had no recipe or guidance, so I'm wondering if I should wait until the mixture smells sour to use it. Also, did I use the correct procedure in combining these two cultures. Is the first one just equivalent to commercial yeast?
Thanks for any comments.