I’ve read that it’s because the “good” bacteria thrives and drives out the “bad” but why is that not the case with other foods?
Why can’t I leave my leftovers sitting out on the counter at room temp for days without making myself ill? Why doesn’t natural yeast and good bacteria take that over?
I’ve just begun my sourdough starter experience and these are the questions that are stumping me! 🙂 Thanks!
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Yeast has ways of protecting itself. Also, it’s out competeing other microorganisms for resources (food). In addition, it is acidic and wet, which is protective against a lot of types of bacteria.
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