"TG" > wrote in message
oups.com...
> On 22 Apr, 13:59, "no" > wrote:
>
>> . I make beer, so am always careful about
>> temperature and yeast when there's a 5-gallon batch at stake. Beer yeast
>> is
>> particularly sensitive to temperature because it's bred for slow
>> fermentation. I also sometimes make beer bread using homebrew with live
>> yeast, just (unpasteurized) homebrew, flour, and salt. It's also a slow
>> rise process, producing decent flavor and texture and not sour at all.
>> It
>> would probably make better bread, but worse beer, without the hops.
>
> Hi,
> The first thing that I thought when I read your original post was 'is
> some other brewer's / commercial yeast getting in to the starter?'
>
> Is this a possibility? This is the first time I've read anyone
> complain about the stability of Carl's starter. It reminds me of
> complaints about starters made using commercial yeast.
>
> Jim
>
I bake yeast bread and/or pizza once or twice a week using Fleischmann's
from a jar. That jar lives right next to my starter in the fridge. Both
have airtight lids, for what it's worth. I do make a point of not opening
my starter jar when I'm messing with commercial yeast, even if there's a
commercial yeast sponge brewing elsewhere in the kitchen. There's always a
chance that Fleischmann's has invaded the environment, though. I think I'll
move the sourdough operation to another room for a while. Thanks for the
tip.

Dave