So i was told not to use wild yeast but to throw in a packet of brewers or bakers yeast (they are apparently the same)
I am considering starting a new mother with a wild yeast. The stuff i have just isnt very sour. Its a little sour but not very. There is the possibility of getting THE WRONG YEAST though. Im torn. Any opinions?
Commercial yeast, Will not speed up the process of establishing a wild yeast culture. If you want more sour keep your mother culture hungry in-between feeding. Refrigerated cultures are said to be more sour. That is the readers digest version.
Best regards,
Will F.
The thing is that a sourdough starter (or better, a natural leavening culture) isn't made only of yeast, but also contains various lactic acid bacteria. When a new sourdough starter is developed, you don't get much if any yeast until enough time has gone by for the LAB to establish themselves and acidify the culture enough. You don't get the yeast taking off before then.
So if you start with commercial yeast, the whole development will be very different. Maybe it will get to the same place, I don't know, but don't be surprised if it doesn't.
TomP
Either start fresh - or start another from the original. The yeast is not specific - eventually the old will be replaced. I'm still waiting to finish up a 5yr old bag - and I bake every 3 or 4 days. Enjoy!