The bakery I work at uses a potato flake starter....and honestly...its the sweetest, yummiest bread you can snack on. Personally, I prefer very crusty loaves...but this stuff is a real treat!
I'm wondering if anyone here uses one? How do you incorporate it into your recipes since it is 100% liquid?
Are their certain types of recipes a potato starter is better suited for?
Also...I've been giving my first-ever flour starter tender love and care for weeks now....she gets fed regularly but will NOT develop a sour taste. Even when bubbling and bursting everywhere...there isn't even a HINT of sour. I'm lost. Any advice?