Do you think it’s worth using high-gluten/bread flour in starter?
Do you think it’s worth using high-gluten/bread flour in starter?
Or that it doesn’t make much difference in quality for the difference in price?
A starter that survives a health crisis, is it likely to be the same as before?
A starter that survives a health crisis, is it likely to be the same as before?
Or is it forever transformed?
After uneventful years, I thought I could let it live outside of the refrigerator. I’m nursing it back to health and it’s rising again, but it still has somewhat of a sharp smell at this point.
The bread that I made when I didn’t realize the starter was in distress, I really liked the unaccustomed strong sour flavor, actually, although the nearly complete absence of rising was a problem.
My starter has been a little bitch for a few weeks, but she's back on track
My starter has been a little bitch for a few weeks, but she's back on track
Olive Loaves
Olive Loaves
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