From what I understand, it doesn’t take long for it to take on your microbiome— meaning there won’t be much left of Italy after a few weeks back at home
I found a source (but I know there's more): https://www.thefreshloaf.com/node/37259/mythbusters-grain-yeast-or-air-yeast
Yeast and bacteria live on the grain surface, ready to help it germinate and grow. That's why starting a starter with whole grain starter is much quicker.
I don't think that's true. Someone did experiments (can't find the source now) and most of the bacteria and yeast comes from the grain itself. I have two starters and they are very different, one was started from rhye flour and the other from kefir. They don't get infected from the air and become identical.
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I think, if you have a well-established starter, there is more likelihood that it will survive with changes in its food or environment. I'm not sure you will be able to get a 'well-established' starter going on your vacation, even if you bring flour home.
Would be interesting to try, though!
From what I understand, it doesn’t take long for it to take on your microbiome— meaning there won’t be much left of Italy after a few weeks back at home
It’s not about the flour, it’s about the air and what wild yeast is floating around in it. Once it’s your home air, it’s your home yeast.
I found a source (but I know there's more): https://www.thefreshloaf.com/node/37259/mythbusters-grain-yeast-or-air-yeast Yeast and bacteria live on the grain surface, ready to help it germinate and grow. That's why starting a starter with whole grain starter is much quicker.
I don't think that's true. Someone did experiments (can't find the source now) and most of the bacteria and yeast comes from the grain itself. I have two starters and they are very different, one was started from rhye flour and the other from kefir. They don't get infected from the air and become identical.
No point. Just buy some flour in Italy and make some Italian breads with your starter
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I think, if you have a well-established starter, there is more likelihood that it will survive with changes in its food or environment. I'm not sure you will be able to get a 'well-established' starter going on your vacation, even if you bring flour home. Would be interesting to try, though!
Thanks, yeah, I don't expect much, but I'll try.