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!
In: 5
Yeast thrives in dough/batter—it needs water and sugar. So even if we assume that ambient yeast could take over another “ecosystem” like, say, a steak, then we would need to be feeding it sugar at least.
Also, the balanced environment of sourdough starter takes many days to develop.
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