The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter brazilian flour

Diogo Riedi's picture

Brazilian Flour

October 24, 2012 - 6:10am -- Diogo Riedi


I'm brazilian, unfortunately, and I've tried cultivating starter from many flours that are avaible in our market, from the cheapest to the most expensive, but the only one that worked was a whole wheat oragnic flour.

I came up with three possible explanations why that happend, but I don't know for sure.

1- by law every flour but the whole wheat organic is obliged to be enriched with folic acid and iron. Is it possible that they are the ones killing my wild yeast?

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