My (limited) understanding Is that kombucha is based on leuconostoc bacteria, which will not thrive in the acidic environment of a sourdough starter and would give your bread an ‘unusual’ taste. Leuconostocs also secrete a compound that suppresses other types of LAB so it can take a starter a long time to get going if you start from that...
but hey! Spirit of adventure why not give it a try... do let us know how you get on
My (limited) understanding Is that kombucha is based on leuconostoc bacteria, which will not thrive in the acidic environment of a sourdough starter and would give your bread an ‘unusual’ taste. Leuconostocs also secrete a compound that suppresses other types of LAB so it can take a starter a long time to get going if you start from that...
but hey! Spirit of adventure why not give it a try... do let us know how you get on
At least kombucha bread works (only flour, kombucha and salt), I've tried that. However, if it works beyond that, no idea.