On Sat, 30 Jun 2012 12:31:52 -0400, Donald
> wrote:

>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 believe that would be illegal. Mistake it for Anthrax or
something.
>
>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.

I don't think they are biologically related. Sourdough yeast
is not keen on sucrose.
>
>Any idea how your yeast got that name (Christ's yeast)?

Yep. Every batch you make, if you follow the instructions to
the letter, will produce three 400-500ml bottles of starter. One for
the bread, one for the fridge, and one you must give away. Charity is
supposed to be some kind of religious thing ....

>
>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
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