- I buy authentic cultures captured live in specific locations (Italy, San Francisco, and a few others) from an online company whose name sounds exactly like this one. They capture and nurture the specimen's orgnisms, then dehydrate the starter and pack it up for storage and shipment. I've gotten some fabulous cultures from them that I would not otherwise have access to. My questions are,
1. What is the expected shelf life of a dehydrated culture kept unopened in a refrigerator?
2. Once opened and activated, how long before my wonderful, authentic, San Fransisco culture becomes more of a hodge-podge of San Fransisco and Savannah Low Country cultures?
3. Will the local organisms eventully take over the starter, or do the original organisms maintain control of the culture as the supplier suggests?
4. Can the average taster distinguish the differences between product produced with cultures from different locations? I believe I can easily taste the difference between breads produced by cultures captured in different parts of the world, but I also believe those subtle differences are lost on the average consumer and that they could no more tell the difference between a mild Australian culture and a classic sponge with a shot of cider vinegar added before kneading.
Tell me something good...!