Sourdough baking

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Sourdough baking

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Do you think it’s worth using high-gluten/bread flour in starter? (programming.dev)

submitted 2 weeks ago by [email protected] to c/[email protected]

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Or that it doesn’t make much difference in quality for the difference in price?

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[–] [email protected] 3 points 2 weeks ago* (last edited 2 weeks ago)

I used Rye to start my starter. After about 2 weeks I then just fed it white bread flour to maintain. I think once you have an active starter i.e. active bacteria, you can feed it any flour+water. I used a 1:1:1 ratio.

When making my doughs I would use a variety of flours for flavour/texture.

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