http://eprints.utm.my/6174/1/Masniza...Anal ysis.pdf

How about setting up first-time starters with malic acid,
citric acid, and say, H2SO4, HCL in low titers .....and comparing them
?

We could avoid the pineapple bit and maybe get more people
making sourdough, I remember I almost gave up when I got to the
revolting baby-puke stinking phase ....
My sourdough, homegrown in Brazil, has been stable for 8 years
now, and I make a couple of loaves and some pizzas every week.
[]'s