Sourdough.com is for sale! Contact us to make an offer.

Catching commercial yeast?

sammysour

Maybe a dumb question but

I've read that the more you bake, the more yeast there is in your kitchen and the less you need to add to your recipes over time.  So when you create a starter and try to "trap" wild yeast, wouldn't you just be catching commercial yeast? What separates a sourdough starter from just being an active verstion of store bought?  

up
20 users have voted.

Post Reply

Already a member? Login