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| Category: Starters and Levains
| Author: in rainbows
| Title: Life expectancy of a starter
Hello! My family has kept a sourdough starter for many years active (more
than ten). We cook sourdough bread every 2 days. However, recently i heard
from a food technologist that the quality of a sourdough starter decreases
every time we use it cause some bacteria multiply and prevail in the
environment of the starter. So the microbiology flora which at the start is
so rich with many different bacteria and yeast (wild flora) is being replaced
by very few species of bacteria. Is this true? Cause all this time i thought
that the good thing with our bread was that our starter was old.
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