Crazy fermentation question

[FlyWheel]

Is it possible to use SCOBY, the liquid part (filtered to remove any solid matter), to "kick start" a sourdough bread starter?

 

[ChickenChick46]

Check this out:

https://www.kombuchakamp.com/kombuc...P_a8HC7H07iV4Sdbw1hIr54Fqsi0cEZxYPN9N5Q_wqA-a

I've never tried it, but I do make both, along with milk and water kefir. Though I don't currently have any bread going.

 

[TioBollio]

Is it possible to use SCOBY, the liquid part (filtered to remove any solid matter), to "kick start" a sourdough bread starter?

You can try but I'd make sure not to cross-contaminate your cultures.
My buddy (started brewing beer, quickly became a fan of kumbucha, sourdough, anything fermented) tried it years ago.
BTW, his bread and beer were amazing!
He said that his yeast culture (?) for sourdough quickly overtook the scoby (he called it a pelican or something).
Sorry, I have no idea of his process or how long he spent on this.
His opinion was that the bacteria was not compatible.
My opinion was to have him give me another slice of bread and glass of beer while he was talking.

 

[FlyWheel]

THE EXPERIMENT...

Let's see how this goes...

Day 1: Before giving my T-rexes their feed which had been fermenting for three days, I strained out some of the "cultured" water and ran it through a coffee filter to remove any solid matter. This left me with me 50 grams which I matched with 50 grams of whole wheat flower. I could have used any flower, of course (even bleached), but I thought it might benefit from the extra nutrients in the whole grain, even if it didn't need any of the yeasts and bacteria from it.

After just twelve hours it was already bubbling and had actually increased in size by over 50%! It also had a very sour taste (I have no sense of smell, so taste is what I have to go by). But I assumed that was from the fact that the cultured water was already sour to begin with. Just to be safe I added another 50 grams of distilled water and 50 grams of flour so it wouldn't run out of food overnight. This, incidentally, removed nearly all of the sour taste.

The next morning...
Day 2: The starter has doubled in size, was quite bubbly and was definitely sour again; indicating the bacteria was working along with the yeast. And in only 24 hours! Had I started with just whole wheat flour and water, this wouldn't have occurred until day 4 or 5!

I halved the starter and fed it again, A 1:1:1 ratio of starter, flour and water. Let's see how long it takes for this to double in size. I'm waiting on a baking cloche ("Dutch" oven), so I cannot bake any bread with it yet, but if it works this quickly, I can just start again when it does. Check back with y'all later to let you know how that turns out.