Reply #17: someone suggested

[wakemeupwhenitsover]

adding cultivated yeast to the starter, but I remember reading somewhere that if you add cultivated to a wild starter, the cultivated will take over & you'll lose the wild, which was the whole point of going to all the trouble to start one yourself. Is that true? All I remember about the cookbook was that the author would sterilize his whole kitchen before making a wild starter because he did so much baking that there were plenty of cultivated spores in his kitchen.

:hi: