I commonly see people mixing their SD starter with CY and I am wondering if it is possible to make sustainable hybrid starter. I was making a loaf today and while preparing the levain I took one spoon from my CY poolish, one spoon from SD starter, then fed the mixture. What happens if I keep this feeding in long term?
- Since common yeast grows faster would CY population dominate the starter in long term?
- Or SD starter would decrease the Ph thus eliminate CY bacterias in long term?
- Or they would reach a balanced population like %33 CY %66SD, and keep on like that?
I hesitate to overstate this but ummm No. CY should never be used in wild starters. You will not get a hybrid starter.
From what I've read, commercial yeast cannot survive in a starter. If you wanted it there, you'd have to keep adding it. I'd think that its presence would inhibit the native organisms that make a starter what it is from reaching full strength. Overall, it strikes me as a costly and counter-productive strategy.
Commercial yeast will probably serve you better if it's added to the dough itself. I've often run across recipes like that. I've never tried it.
I did this when I had made a loaf with an unripe starter. It refused to rise so I added some CY and it did the trick.
Is there any experiment about that which checks bactery levels after some time?
General consensus is the acidity of a starter is outside the optimal ranger which is conducive to commercial yeast growth and reproduction - there has been testing on this. Best to use cy in the dough not in the starter - which I do often. I also feed my starter with some of the dough I just made (along with normal feedings, and a little corn meal and oatmeal that I happen to spill on the counter here and there) and never had a problem. The bugs are good about working things out on their own.