2 different starters
I was wondering how I can combine Carl's starter with a starter I have at home. I'm still new to this site and any help is appreciated.
Hi Everyone, I have a question, hope someone knows the answer. Would there be any noticeable difference in the taste of a loaf if the loaf is made from a starter that has been made and refreshed with AP flour (KA) and one that has been made with Peter R.'s starter using high gluton flour for making and refreshing?