How do sourdough starters work? Why are bakers talking about it as if it’s alive and would walk on its own?
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Sourdough starter is nothing more than fermenting flour, water, and yeast. The thing is that yeast will just continue to grow and spread as long as it has a food source, and you have given it a LOT of food source. If left in a warm place for too long or too much yeast is added then the bacteria will grow so rapidly that the starter can overflow the container. There is an image out there on the internet of the aftermath of a baker throwing away some starter that had been messed up for a mass batch without thinking and accidentally ruining a commercial dumpster.
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