I wondered if we could do a poll of who uses a home made mother culture and who uses bought ones?
I have just made myself a second mother culture, in my new location. We are now 48 hours in and it is developing good smells. I am going to try baking with it later this week.
My original mother was from my old home, and during freezing and restarting it seems to have lost much of it's flavour. I presume this is becuase it has lost lactobillus during freezing. I ahve been trying to rejuvenate it by leaving it open to the air rather than covered, hoping it will pick up a new lactobillus, is that possible or likely?
Has anybody done a timed side by side comparison of a bought and home prepared culture and subsequent sponge development? That might be quite interesting.