CheeseForum.org » Forum

I make a sourdough bread with kefir and got to thinking with all the different cultures and yeasts in the kefir, has anybody  tried making a starter at a set temperature to control which cultures contribute to the flavour of the bread.
how high of a temperature could the yeasts handle? Do different yeasts tolerate higher temperatures?
I am going to do some experimenting  and was wondering what results others may have had.
Dave

Generally you dont want to go above 32c.
yeast are not really thermophilic