I made my first sourdough starter. Should I be concerned about foodborne pathogens like Clostridium Botulinum or Clostridium Perfringens?

Greetings everyone, I'm new here I began a sourdough starter, but I used a piece of banana peel as my source of wild yeast. Its usually my go to for spontaneous fermentation. I dropped it in my mixture of flour/cream of wheat, water and a tiny bit of honey to wake things up and in about 10-12 hours foam began to form. Now its quite active. It has a slight parmesan cheese funk to it with no real sour smell, nor alcohol or ethyl acetate. Should I be worried that I'm growing foodborne pathogens with the wild yeast? I added three capfuls of cider vinegar and lemon juice trying to lower the ph to encourage lactobacillus growth and kill off potential bad actors. Any and all advice is greatly appreciated. ✌️
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SourdoughNoob456 2020 September 2
Update: The vinegar killed the starter so I dumped it. I have a separate experiment on the side so no real loss. I didn't trust this starter anyway. Just for education purposes, cultured sour cream seems to have active bacteria still in it, more than likely Lactococcus Lactis. Just food for thought if anyone wants to add to their Loctobaccilus diversity. I'm getting a nice buttery scent. I used the whey and about half a teaspoon of Fage sour cream in a 2 quart starter. Lots of activity.

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