So I decided to do a "sourdough" with WLP 655 Belgian Sour. I did equal parts flour and water, and pitched the vial in. I let it sit over night, and it really took off nicely. The next afternoon I mixed in a couple cups of rye flour, and put it back to rest on the counter. By that evening it had gone crazy. Today it has the most incredible sour aroma, and I pulled out part of the starter to create a loaf. I will let it rest overnight in the fridge, and bake it tomorrow.
I can't wait to see how it comes out.
I can't wait to see how it comes out.