Changes

We recommend following [[Wild_Yeast_Isolation#Safety|these safety tips]] when fermenting beer with a sourdough culture due to sourdough starters often containing ''Enterobacteriaceae'', some of which are and other potential pathogens, from the raw ingredients such as raw flour <ref>[https://www.sciencedirect.com/science/article/abs/pii/S0023643819307364 Francesca Rita Dinardo, Fabio Minervini, Maria De Angelis, Marco Gobbetti, Michael G. Gänzle. Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid. LWT, Volume 114, 2019. 108394, ISSN 0023-6438. https://doi.org/10.1016/j.lwt.2019.108394.]</ref><ref>[https://www.cdc.gov/food-safety/foods/no-raw-dough.html "Raw Flour and Dough". CDC website for Food Safety. Retrieved 09/23/2024.]</ref>.