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.