Champurrado
Well-Known Member
I bake sour dough bread every saturday. I maintain a starter covered on the counter. Recently, I started making beer too. I've read about problems with wild yeast finding its way into brewers yeast and vice versa. Do I need to worry here? I sanitize before I brew and I don't usually bake on days I brew. Anyone with experience as a baker and brewer. Appreciate any help. Thanks.