I take the word of those researchers who have dedicated their lives' work to these topics seriously.
I take the research seriously as well, notwithstanding, you canít simply dismiss as romanticism, multiple consistent observations made by a significant number of unrelated individuals.
Again, as I've said before, the burden of proof does not lie with me, but those who peddle these cultures. Why do I think this?
Iím not here to defend the culture peddlers. I have no dog in that fight. Iím here to challenge the science that, as you have presented it, I do not agree is correct based on my observations and the observations of others I trust. Science in a lab doesnít always represent what happens in nature. As a skeptic, all I need to do is poke holes in your theory at which point, you can tell me where Iíve introduced material error or reformulate your hypothesis.
These kinetics cannot simply be ignored; the introduced starter strain still has to compete with autochthonous species and/or strains under the same circumstances that produce those species and/or strains that are better-adapted to the conditions put before them. may be better adapted
- ever hear of an invasive species?
Coupled with the fact that documented experiments done with introduced starter strains has shown that the majority (sometimes all) fail against autochthonous species and/or strains, my above claim makes sense.
And my direct observations refute your claims.
Here's an alternative explanation for the events you've witnessed: you mix in Ischia; it peters out after five or so refreshments, approximately the same number of refreshments it takes for spontaneous fermentations to undergo and set the proper environmental conditions necessary to create a stable colony of the more highly-evolved sourdough-typical organisms (the complex heterofermenters most often recovered in the sourdough niche). After the correct number of refreshments necessary to arrive at a stable culture (typically five to seven), you have repeatedly created the exact same native culture every time, thinking it was Ischia, etc.
No Ė go back and reread what I wrote yet again. I was very deliberate NOT to assume it is Ischia. I only noted that I had a stable culture. (BTW Ė do you think ďevolvedĒ is the right word to use here?)
Once again, you completely missed the question which was simply how do you know Ischia and others are not stable like the culture you just described? You donít.
(Before you make the counter-argument that you've created more than one selected culture from scratch and they're different, please see my argument about placebo above. There's only so many aromatic profiles the sourdough microbiota can create, and, as I said before, we can go over specific examples.)
I don't know how many different aromatic profiles they can create, but I'm quite certain I've smelled two of them, and if they are being produced by the same flora under substantially the same conditions, I'd live for someone to explain to me how that works.
I agree the placebo effect is real, but I also know that if I chew two sugar pills, one of them is not going to taste like an aspirin. I didn't do this experiment looking to come up with a result to disprove your claims. This happened well before I ever heard of you, and in fact, I even described it to another member of this forum at the time.