Hub.uk

http://www.hub-uk.com

click on
Tallyrand Cuisine, then on the little screen that juts out click on Recipes, then open up the first recipe

My concern is that the sourdough starter is left out in the room for five days, the bread loaves are baked on the sixth day - no refrigeration at all. The lore about this recipe states that the technique dates back to ancient Roman times and states that "It uses the natural free-floating yeasts floating around in the air, that are captured by the starter dough."

I would like to know how safe it is to trust this? Do we pick up just free-floating yeasts and not something else that might not be so good? If I leave Roquefort cheese in the kitchen near the bowl of sourdough starter, will it pick up some of that mould? Er ...free-floating penicillin? These are no longer ancient Roman times. There are different things floating around, are there not?

Thank you in advance