The kombucha and sauerkraut will provide various strains of lactobacillus as well as other souring microbes (all sourdough has both yeast and lactic acid bacteria, however the strains differ from region to region based on what microbes are native to the area, for example Lactobacillus sanfranciscensis is the signature of San Francisco sourdough). The bread yeast will provide most of the lift and will keep rise times reasonable. I hope the Brett will add some complexity, but that its flavor will not be as assertive as in my 100% Brett bread.
It may take some time for the microbes in the bread to adjust to their environment and start living symbiotically (and weed out the microbes that don't jive with the mixed fermentation environment).
I always made starters exploiting microbes naturally present in the flour.ReplyDelete
Flour and water in a warm environment in a covered container in my kitchen. Always had it started in 2-4 days.