so I have some berliner weisse in the primary with a pure lacto culture and yeast. Think I could take some yeast off the bottom for a good culture in which to make sourdough with? Maybe some spent grains in the bread for good measure?
sourdough
- Thread starter z987k
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FireBrewer
Assistant Brewer
Sourdough is created by Lactobacillus, Acetobacter, and Saccharomyces exiguus (wild yeast). I'm no professional baker but I'm thinking since the flavors depend on a natural balance of the 3, a lacto culture might be overkill. You could always try one loaf fermented naturally and one with the lacto culture though and compare 'em.
