I see people on food network shows talk about how they use a hundred year old sourdough starter for their bread. I don’t understand how it’s reused over and over – is it a matter of how the other ingredients are added? (sorry if i used the wrong tag, wasn’t sure where this fit)
In: 88
It’s a specific species/strain of yeast they’re reusing.
Basically you make a new batch of the same bread recipe, then throw in the chunk of the starter, then your specific strain of yeast infects the new batch, then you can just rip off a chunk of the new batch to be the starter.
It’s a continuous line of the same dough recipe and the same yeast genetics.
It’s not the same exact *piece* of dough for a hundred years. Just the parts that matter.
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