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When you say "sourdough" are you referring to the old 1800's San Francisco strain or something like Camaldoli or Ischia?
I did use the real San Fran. sourdough when I first started with the NY style and then to the WFO pizza. I switched to Camaldoli 2 years ago. It takes longer to proof this way but tastes way better than commercial yeast.
Good onya, Pete!
Do you bulk ferment then ball it later. It really works for me.
I've tried the cold retard method but it's hit or miss.
The yeast jar in my fridge is from 2004. I'll offer it to the septic gods
Yep, read that. My starter is well tended and in good shape. I was curious whether those particular strains of sourdough really are different from what Jim sent me. Do they evolve over time, to where you end up with a lot of local wild yeasts in your starter?
one school of thought says that the dominant culture (like the one from CJ etc) will continue on (provided you keep your starter healthy and active), because any local yeasts are in the minority and hence don't get a chance to survive. It more than just the yeast: its more about a specific subset of wild yeast that have a symbiotic relationship with a specific set of lactobacilla.
Then again, I have heard the other side being argued as well.