It could be that you're just lucky, but I thin it's more likely that you've
got leuconostoc bacteria taking off and not yeast.

Here's a post from Peter Reinhart about it:
http://tinyurl.com/p7ayz

Full address:
http://peterreinhart.typepad.com/pet...ugh_start.html
--
Jeff Miller




> -----Original Message-----
> From:
> ] On
> Behalf Of Ray
> Sent: Thursday, November 09, 2006 9:17 AM
> To:
> Subject: Starting new culture? ? ?
>
> Recently I started a new sourdough culture in the usual way:
> I mixed flour and water into a paste, set it aside, and waited.
>
> Ordinarily it takes several days to "catch" a new wild yeast,
> but this time the culture puffed up within 24 hours.
>
> At the same time I was making this new culture, I as making
> some bread with an long-established culture. The two were
> never closer than five or six feet.
>
> My question is, did the new one simply catch the old one, or
> did it catch a new one?
>
> I might add, the new one has a slightly different fragrance
> than the old one. The new one has a distinctly cheesy fragrance.
>
>
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>
> http://www.otherwhen.com/mailman/lis...food.sourdough
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>

Thanks Jeff --

I'm not clear what you mean. Is "leuconostoc bacteria" usable for baking?

It certainly puffed up like yeast.

"Jeff Miller" > wrote in message
news:mailman.17.1163082711.2884.rec.food.sourdough @mail.otherwhen.com...
>
> It could be that you're just lucky, but I thin it's more likely that
> you've
> got leuconostoc bacteria taking off and not yeast.
>
> Here's a post from Peter Reinhart about it:
> http://tinyurl.com/p7ayz
>
> Full address:
> http://peterreinhart.typepad.com/pet...ugh_start.html
> --
> Jeff Miller
>
>
>
>
>> -----Original Message-----
>> From:
>> ] On
>> Behalf Of Ray
>> Sent: Thursday, November 09, 2006 9:17 AM
>> To:
>> Subject: Starting new culture? ? ?
>>
>> Recently I started a new sourdough culture in the usual way:
>> I mixed flour and water into a paste, set it aside, and waited.
>>
>> Ordinarily it takes several days to "catch" a new wild yeast,
>> but this time the culture puffed up within 24 hours.
>>
>> At the same time I was making this new culture, I as making
>> some bread with an long-established culture. The two were
>> never closer than five or six feet.
>>
>> My question is, did the new one simply catch the old one, or
>> did it catch a new one?
>>
>> I might add, the new one has a slightly different fragrance
>> than the old one. The new one has a distinctly cheesy fragrance.
>>
>>
>> _______________________________________________
>> rec.food.sourdough mailing list
>>
>> http://www.otherwhen.com/mailman/lis...food.sourdough
>>
>> To unsubscribe send a mail to
>> and then reply to
>> the confirmation request.
>>
>