Hi, guys. I'm Caleb. First time here.
I've got a lovely starter which in the past has demonstrated some lovely banana aromas, so I was thinking of isolating the yeast in order to see how a fermented beverage would turn out using it. Now, I'd rather not have the sourness from the Lactobacilli and such, so I was wondering if I could get some advice on allowing the yeast (S. exiguus? C. milleri?) to survive and dominate the starter, while also somehow reducing the amount of bacteria to contribute either only a mild sourness, or simply kill them off entirely.
I suppose a cheating, easy-way-out way to do it would be to find a non-toxic, anti-bacterial-but-not-anti-fungal thing to put in it, but I doubt such a product exists. If it does, please let me know. :)
I know it'll be a tricky task, but I think a siege approach will work if continued for a long time.
So, from what I've read, cold temperatures promote wild yeast growth, or rather discourage bacteria growth. So what I've done is pour a small amount of starter (I have plenty of it left if you want me to do it a different way) into a new container, add lots of water and a big tablespoon of raw sugar to it. I put it back in the fridge with the lid on overnight, then this morning it occured to me that it might prefer the more complex sugars in flour, so I dumped a few tablespoons of cheap white flour (10% protein) into it, shook it up and put it back in the fridge.
Is there anything else you recommend I do? Any tips of any kind?
Muchly appreciated. I look forward to reading your replies.