this is posted only to r.f.s - crosspost links removed

Sarah,

thank you for your post - it's a relief to see it reasons withheld.

"Sarah Phillips baking911.com" wrote:

A sourdough starter is a living culture that needs food, water and
oxygen to cultivate,

A small correction he

Sourdough organisms are mostly anaerobic and don't need oxygen to grow.
It depends on the species and situation what's involved. But to say they
"need" oxygen is probably incorrect.

Practically, aeration of starters and doughs would require constant
churning and I don't think this is worth the effort or it would be done.

There are some starter growing processes which utilize aeration
(foaming) with higher hydration in the beginning.

Feasible for home bakers? Hardly. Measuring the exact impact of aeration
in comparison to the nutrition moving effect may be difficult to figure
out.

Samartha
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