The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter flour

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Starter flour

March 8, 2012 - 4:11pm -- Baker Frank
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Hi All

Through the years I have been using 50% whole wheat flour and 50% bread flour to feed my starter. At this point I am not sure this is the optimum flour combination to use so I am asking my fellow Fresh Loaf bloggers for their opinion?

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