I have a question for the experts
The information that comes with the starters states..... "Sometimes during activation a culture becomes contaminated with organisms present in all flour, if this happens you will need to wash your culture".
What if you were to essentially pasteurize your flour and water mix before adding the cultures.
What I am suggesting, is to mix the flour and water and then heat the mix to a temp high enough to kill any organisms that exist in the flour, I do not mean to cook the mix, just heat it to 140 or 150 degrees. Won't most yeast organisms die at these temps ? Then let the mix cool to 85 degrees and then mix in the starter.
I know the starters come in 1oz of flour so unless the contamination is present in the starter packet, would this not greatly reduce the chance of contamination ?
I am no expert on such matters, and I know someone out there is probably laughing, but I would like to hear what the experts think.