On Sat, 30 Jun 2012 09:36:04 -0300, Shadow > wrote:
> I have one in my fridge. Unlucky for you, I live in Brazil. We
>call it Christ's yeast. Unlike sourdough, it feeds on common sucrose
>(cane sugar), needs a bit of flour or potato for nitrogen/mineral
>requirements, and is very, very fast. It literally foams.
> It is very resistant, I feed mine every 4-6 months.
> Probably some Fleishman's yeast that went wild and shed the
>"autodestruct" button genetically engineered into it.
> []'s

Thanks for the reply.

I wouldn't mind to get some of your starter, but I'd bet the shipping
costs would be too expensive from there to here.

I think I could turn any sourdough starter flakes into a liquid
starter instead of a dough-type starter, though. I'm planning on
starting with the San Francisco type and letting air get to it to mix
some wild yeasts in with what's in the starter mix. Then, I might add
some other starter flakes (dried starter) that I can purchase on eBay
to make it a bit more mellow. San Francisco type sourdough is a bit
more tart than I like, but I think I can mellow the flavor over time.

Any idea how your yeast got that name (Christ's yeast)?

I do see that the feeding for your sourdough yeast is very similar to
what i used before. The sucrose and potato flakes were part of the
feeding routine.

Thanks Again.

Donald