Do you really just start this with only flour and water? That is, you didn't reference adding starter organisms to the flour/water mix! I didn't know starter could be made this way, but it makes sense to me that there might be natural Lactobacilli bacteria in the flour. However, your reference to yeasts confused me (they are not the same thing as the bacteria.) Are there any concerns that the wrong bacteria will grow within the a starter culture?

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