Hey guys, i only joined the forum 2 months ago but i have been keen baking for a while. Reading them every few days and have learned so much. Since i started baking from a starter derived from organic sultanas strange things have happened. The bread grows well, often with a nice crust and good crumb. I have experienced some nasty gastrointestinal turbulance, if you know what i mean. I am wondering if anyone out there has experience the same thing. The breads i have baked have been lovely but i think i may have an "unfriendly yeast" or at least one that loves to cause me trouble in the next day or two after a sour dough feast. I have a medical science background so if anyone wants to fire big mycology words at me i may be able to understand.
Lifes's a bowl of punch, go ahead and spike it!-Nick Hexum