Sourdough Starter Establishment from Flour and Water
A new starter is not inoculated; the founding microbes arrive on the flour and from the grain's field microbiota, and repeated flour-and-water refreshment enriches whichever organisms grow fastest under those conditions. The first few days are typically dominated by transient enterobacteria and Leuconostoc that later collapse as acid accumulates.
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A new starter is not inoculated; the founding microbes arrive on the flour and from the grain's field microbiota, and repeated flour-and-water refreshment enriches whichever organisms grow fastest under those conditions. The first few days are typically dominated by transient enterobacteria and Leuconostoc that later collapse as acid accumulates.
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