On 19 Dec, 18:40, Kenneth wrote:
On Wed, 19 Dec 2007 06:07:16 -0800 (PST), TG

wrote:
My experience of using yeast is that it never dies. It may well
revert to type becoming like wild S.c. but it never dies out from my
experience. At least it has always made bread that tastes like it was
made with S.c.

Howdy,

'Not likely...

The s.c. are unable to survive in the lower pH environment.

In effect (and assuming that one is not adding commercial
yeast over time) one starts a "commercial yeast" culture.
But, as it is fed, (and again, over time) the "wild" yeasts
and lactobacilli carried in on the added flour start to
multiply. With that, the pH lowers, and the commercial yeast
is unable to survive. Eventually, one is left with the
culture derived from the critters other than the commercial
yeast used at the outset.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth, with all respect. I have a culture going in my kitchen that
if left, as is the case sometimes, it becomes as low as pH 2.6, I
refresh it and it carries on as normal. It's the Ginger Beer Plant. Go
to the Yahoo Group and read the literature
"An Exposition on the Fermentation of Ginger- Beer Plant
Brewing with the Gelatinous Ginger Beer Plant:
Converting Lactic-Acid Beverages to Alcoholic Ginger Beer
Composition of the Ginger- Beer Plant:
As Isolated by H. Marshall Ward"
http://tinyurl.com/3dz8s7
http://tinyurl.com/ysuh7z

No Mike, I'm not just quoting, I'm using this as reference. I've got
17 years of experience using both sourdough and yeasted starters, not
to mention my family's bakery running since the middle of the 19th C.


You'll see that it contains amongst other things S.c.. S.c. is and was
a wild yeast. Like domesticated dogs they can quickly return to type.
Mike Avery also use this analogy with very good reason. See the recent
thread the S,c and S.e.

Jim