This is how it all began,
I have a 100% rye starter for about a year now. I used a spoon that had some other dough on it, that dough was from a bag of flour that had mentioned at the bottom of the packaging, it had some leavening improvers. Assuming that's commercial yeast?
Either way, will this commercial yeast, should it be in my starter, wreak havoc on my natural wild starter?
Will the wild strands kill it off?