Lives for the old ST yet ??

I have also tried a starter culture with this sourdough apply. Unfortunately, nothing has ignited given no sign of life. After several days of normal cultivation finally real living leaven has settled. After about three days, he was bubbling merrily to himself, as it should be.
Since I am already working for half a year with a standalone bred Wheat ST, I can distinguish living dough dough.

However, for pure tipping bulk-baking bread, he is good. The taste and consistency of the result was okay, or even better. A pity that the manual accompanying my maker has provided no recipes with liquid ST. Have therefore reduced the amount of water to be added and treated the ST as extract.

I now have a private rye-ST, but unfortunately a young. Had I known that before, I would have rather just WITHOUT the sachet tried to avoid contamination.

Conclusion: 3 stars, because thus can bake bread gescheid, 2 deduction, because the ST simply does not live what a fraud tantamount