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Are out-of-town sourdough starters repopulated by local yeasts? [moved from Boston board]

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Are out-of-town sourdough starters repopulated by local yeasts? [moved from Boston board]

enhF94 | | Jul 26, 2009 02:07 PM

I've been told by folks who should know that eventually, out-of-town starters will be repopulated by local yeasts and become Cambridge starter, which is (ObLocalFood) reportedly not very sour and a little bitter.

I can imagine this going either way - either the San Fran yeast defending their turf and holding their own, or the inevitable localizing.

Ridiculous? Sensible? Confirm or deny?

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