WELCOME

 Welcome!! Beginning on January 26, 2021 I began preparing sourdough starters. “Sourdough is naturally leavened bread, which means it doesn’t use commercial yeast to rise. Instead, it uses a ‘starter’ – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise.” https://www.bbcgoodfood.com/howto/guide/what-sourdough. I’ve decided to make a regular starter(flour and water) and compare it to a starter with added banana and another with added lime. You will generally find yeasts and lactic acid bacteria acting as the “good bacteria” in these starters https://elifesciences.org/articles/61644. It will be interesting to see how the microbes will react with the banana and lime and if they will affect the outcome of the starter!