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A good fermentation requires a very active and healthy sourdough starter in the first place. Unlike commercial yeast which you can purchase from the store, sourdough starter has to be cultivated (or get from someone) and maintained by feeding it regularly. #Sourdough #Starter
Creating a healthy sourdough starter from scratch can take anywhere from 5 days to 2 weeks. This is when different colonies of bacteria found in flour fight for their survival until the acid producing bacteria makes the environment not suitable for other microbes to survive.
The starter you are creating is a crude petri dish which requires flour, water and right temperature for the microbes to thrive. The actual strain of microbes will vary. But eventually it stabilizes when only acid producing bacteria takes home the starter.
