Don't mix fermentation. For instance, if you have A to D, E to L, S to Z micro-organisms in each one of those fermentations, some of them may not make it when you join all of them. For instance, if you have cabbage, you don't want to mix cbbage with juiced barley. If you ferment each one seperately, whatever is in that plant is likely to grow in the liquid medium. If you join them, some will not make it, because micro-organisms eat at a different rate - they produce different acids or bacteriosins at a different rate - so they effect each other. Other organisms that could have been good for you will not be there when you mix the fermentation. Do different fermentations seperately, but drink or consume them together so you get the benefits.
If you learn how to start a sourdough, then you will understand what this mens. You have no choice of starting a sourdough out of certain micro-organisms.
Question: What is the simplest, easist way to begin a sourdough? What would you need? Or a fermentation?
Mix flour with water. And the second and third day, you have to keep feeding more flour and water so that it doesn't overly acidify. This is done so that most micro-organisms that were in a balanced form continue in a balanced form. Otherwise some of them will die from the acidity. People have done wheat, rye, millet, grape, apple, and other fermentations over the years. each one will give you different results, but when you combine them, that will also change the results.
Any flour and water will make a different fermentation.