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A question about free yeast floating in the kitchen, please?

I found the following recipe for bread, Sourdough click Hub.uk http://www.hub-uk.com Cocina de Talleyrand, then on the small screen that juts click on recipes, then open the first recipe that worries me is that the sourdough starter is in the room five days, the loaves are baked on the sixth day – no cooling at all. The science on this recipe indicates that the technique dates back to ancient times Roman and claims that "uses natural yeasts free-floating in the air, which are captured by the mass start." I wonder what safe is to rely on this? Do not collect only free-floating yeast and nothing else that might not be so good? If I go on Roquefort cheese in the kitchen near the cup sourdough starter, going to pick some of that mold? Er … penicillin free floating? No longer are the ancient Roman times. There are different things floating around, right? Thanks in advance

Well, sounds like a delicious feast for bacteria of all kinds. Just buy and use a regular sourdough starter, chilled or closed … I doubt that makes a difference. Enjoy

#1081 How To Make Natural Yeast