Brazilian Flour
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Hi,
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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