Originally Posted by Jericurl
Do you find that using wine yeast changes the flavor of the sourdough in any way?
Traditionaly, sourdough is made with wild yeasts and bacteria that are naturally airborne and spontaneously infect a flour and water mixture. Sometimes people use a starter available commercially. They say that if you use a commercial starter, eventually the wild yeasts from your local environment will take over and change the taste of your dough. I think this may or may not happen with my starter. I'm guessing that one of the three yeast I started mine with will eventually overtake the other two, but will probably prevail over the wild yeasts. I have not done a test batch made with a local starter against my own, so I couldn't tell you if it changes the flavor or not. I just know it makes for good bread so far.