You are reading a single comment by @tyeness and its replies.
Click here to read the full conversation.
-
Some fruit skins have yeast on them - If the fermentation process for that fruit involves squashing them, then they're probably covered in yeast (grapes, apples etc...)
As there is more yeast than is present in flour alone, that suggests the starter would get going more quickly.
As for the whole organic flour thing - The cultivation and production of flour labelled "organic" still involves the same industrial chemicals (thanks to the Soil Association being co-opted by big agribusiness) - so the notion that organic flour has more yeast present or fewer yeast retarding chemicals rings a little specious.
-
It is to do with feeding the yeast with some sugar, maybe starch. The starch is easier to be converted , I believe, to sugars.
NotThamesWater
lynx
@tyeness
I'm interested in the fruit thing, too, as I made my starter with only flour & water. Does some kind of fruit ferment a little faster to kick things off??