[Calm]

I have kefir here and curiosity had me learning that I can use it as a starter culture. However, it seems like cheating.

Isn't sourdough supposed to be a spontaneous culture out of thin air? What happens if you use kefir, is it faster, a different taste, etc... what is the difference and why bother?

DD and I are making sourdough together, starting with the starter gloop today. Any help is muchly appreciated.

Thanks!