you nailed that description. it's the same story no matter what you're fermenting.
I used to be one of those people but after a while I started to realise that most of the time yeast (or lacto) is to the micro world as humans are to the macro. they will absolutely out compete everything if you give them half a chance.
people forget that peasants in the middle ages used fermentation to protect themselves against things like botulism, and they did it without climate control, pressure cookers, silicone seals, starsan, or microbiology.
I used to be one of those people but after a while I started to realise that most of the time yeast (or lacto) is to the micro world as humans are to the macro. they will absolutely out compete everything if you give them half a chance.
people forget that peasants in the middle ages used fermentation to protect themselves against things like botulism, and they did it without climate control, pressure cookers, silicone seals, starsan, or microbiology.