In a few weeks we will be in the north of Italy on vacation.
I am thinking about starting a starter there. Will this be different from the one I have now in my Dutch kitchen (different yeasts in the air) and will it stay different when I bring it back home?
Lisette
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but this is what my brain has concluded...that the origin of a starter's yeast and bacteria is more dependent on the flour you use than any floaties in the air, assuming your starter is raised on just flour and water. My heart still holds on to the romantic (hmm....not so romantic perhaps, but thrilling nevertheless) link in my Gold Rush starter.
Here's something I unearthed about stability of sourdough starters, and, a possible way to maintain your original strain.
TP