what is sourdough anywayEssentially, you’ve got a symbiotic collection of wild yeasts and Lactobacillus bacteria that create a natural leavening ingredient for baked goods and a distinct, tangy flavor.Of course, we’re going to start with the starter!“But where do the microorganisms come into the picture?”. natural yeasts and bacterial sporestheoreticallyStarters made from scratch can be problematic for most home bakers because the starter can create undesirable kind of microorganisms such as mold, pseudomonas bacteria, etc.creating your own sourdough culture is more difficult than it sounds and why a thriving sourdough culture is easy to maintain. how does the actual starter work? First,there is an enzyme present in flour called amylaseSecond, the yeasts and bacteria then eat up these sugars and produce lactic acid, carbon dioxide, and alcohol (ethanol).There is a further idea to consider here.The ratio of flour to water will change how the starter acts.we need to replenish the nutrientsYou’re essentially trying to always keep your yeasts and bacteria in their most active state which is required for baked goods. If you leave your starter undernourished, the microorganisms will go into a dormant phase as they starve