Sandor’s #wildfermentation recipe for 5,000-year old beer uses sourdough starter. Now I’m used to brewing it (I’ve been doing it 6 months), I’m keen to start making it mine. . Instead of creating a new starter each time, here I’m ‘backslopping’ my yeasts from a previous batch into the new brew. Looks active, doesn’t it? . And I also want to try creating a starter that cultivates yeasts alone, not lactic acid bacteria too. That’ll make my brew less sour. . Feeling like I’m starting to spread my ‘brewster’ wings!