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.
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!
They are both clearly sourdough, but they do not taste the same.
In fact some people have fermented beers with their starter.
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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