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Old 12-10-2011, 02:42 AM   #1
spenghali
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Default Sourdough starters and brewing

I was told by a friend that by having a sourdough starter present in my house all the time I am risking infection of my brews by the unwanted sourdough yeast. Is this true? Anyone else bake sourdough from starter? Any input is appreciated as always.

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Old 12-10-2011, 02:46 AM   #2
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I would imagine that if it's open to the air it's a possibility.

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Old 12-10-2011, 03:07 AM   #3
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As long as you don't have it right in the area when you are racking or brewing I don't see it as an issue. I'm pretty tight with my sanitation so I don't have never had an issue (I like to make my own bread too and regularly have sour dough brewing up but not all the time). If you are aware of the danger and follow good sanitation there is not an issue.

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Old 12-10-2011, 04:11 AM   #4
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+1.

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Old 12-10-2011, 04:16 AM   #5
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I have two different sourdough starters that I've had going for three years, and I use one or the other almost weekly. I do all my brewing out on my back porch, but I make starters in my kitchen. I haven't had an infection.

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Old 12-10-2011, 04:37 AM   #6
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Quote:
Originally Posted by billtzk View Post
I have two different sourdough starters that I've had going for three years, and I use one or the other almost weekly. I do all my brewing out on my back porch, but I make starters in my kitchen. I haven't had an infection.
I always wondered whether or not one starter could take over another. I know some friends that have multiple strains for bread, but they could never answer me this. My starter stays in the fridge most of the time, except about once a week when it comes out to be fed for bread. It is definitely never out on brew day, and I have never had any infections in the 4 or 5 batches I've brewed since getting my sourdough starter. Thanks for all the replies, was just curious about this potential issue, I definitely don't want any infected brews!
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Old 12-10-2011, 12:44 PM   #7
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Sourdough starters are a combination of regular bread yeast and a lactic bacteria culture. So unless your sanitation is poor, you shouldn't have any problems.

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Old 12-10-2011, 01:37 PM   #8
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^ 1 keep them separate and sanitize well and no problem.

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Old 12-10-2011, 06:07 PM   #9
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Quote:
Originally Posted by spenghali View Post
I always wondered whether or not one starter could take over another. I know some friends that have multiple strains for bread, but they could never answer me this. My starter stays in the fridge most of the time, except about once a week when it comes out to be fed for bread. It is definitely never out on brew day, and I have never had any infections in the 4 or 5 batches I've brewed since getting my sourdough starter. Thanks for all the replies, was just curious about this potential issue, I definitely don't want any infected brews!
I never thought about whether one could take over another. I keep my two different sourdough starters in different refrigerators, and they are never out at the same time. One of mine is Carl Griffith's 1847 Oregon Trail Sourdough Starter. The other is one that I started with bread yeast. They are both clearly sourdough, but they do not taste the same.
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Old 12-10-2011, 07:33 PM   #10
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Quote:
Originally Posted by billtzk View Post
They are both clearly sourdough, but they do not taste the same.
I think "sourdough" usually just refers to a wild yeast strain, instead of just instant yeast. That's why some "sourdough" strains are extra sour/tangy (san fran) and some just provide great flavor to your bread.
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