Home milled flour & stoneground flour
I've been using store bought stoneground wholemeal flour to feed my starters and to bake with. The baking has been a great succes and I will never use anything else. However, I have had trouble with my last 3 starters. My first starter was incredible and behaved as though it were practically bullet proof. During the existence of my first starter, I had not yet begun using stoneground flour - complete with all it's lovely vitamins, minerals and oils from the germ. This first starter was healthy, robust and lived for well over a year. I was using organic flours which didn't state the exact milling process.
With the volatility of flour that has been milled without any of the grain's components being removed in the process, I'm aware it can go rancid.
What are the signs/symptoms of a flour that has gone bad? Or, is at least turning.
I've been wodering lately if this is the problem with my starters. I've already switched to feeding them plain old organic rye flour or organic wholemeal flour, organic bakers flour. All processes invloved in creating and caring for the starters have been equally hygenic, appropriate feeding practices/time schedules, etc,etc