In 1997 Ed Woods acquired the authentic San Francisco culture with the wild yeast now classified as Candida humilis and with the bacteria classified as Lactobacillus sanfrancisco. Sourdoughs International guarantees this culture contains these organisms as the dominant organisms of the culture. The two organisms have a symbiotic relationship that has helped them survive for over a century. The Lactobacilli require maltose, a nutrient in the flour, for growth. The wild yeast doesn’t use it, so together, they thrive very well. By comparison, most commercial yeasts do utilize maltose and thus are in direct competition with the lactobacilli, which is another good reason not to use commercial yeasts.
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