Harvesting lactobacilli in yogurt to cultivate sourdough?
Lactobacilli. They're the little guys producing the pleasantly fragrant sourness in dairy like yogurt and sour cream, right?
I've been pondering cultivating my own sourdough culture for home baking, and from what I understand most wild yeast cultures do contain some form of lactobacilli. I was wondering if anyone ever tried incorporating lactobacilli present in yogurt to sourdough.
Please share with us your experience/know-how.