0 Members and 1 Guest are viewing this topic.
I'm not a mycologist but it sounds very dodgy to me. Also from...sorry, you cannot view external links. To see them, please
REGISTER or LOGINThese include candida milleri (humilis) and candida krusei. I think most of the yeasts/fungi in the genus candida either form hyphae or pseudohyphae. I'm seeing notes that lactobacillus actively inhibits many molds including penicillium molds.Perhaps the next time I get hyphae (or I could try to force them), I should try to better identify the fungus, and see if I can go from hyphae back to bread yeast.Anyway, for now, I'm regenerating my sourdough starter from my "premix", and cleaning the container more frequently. Perhaps I'll try refrigerating it, or drying a few samples.