Seeking long-to-peak (6-8 hours) starter and flour query
Hi, my starter peaks in 2-4 hours and teacher Teresa Greenway told me to get the longer fermentation I want, I need a longer starter. I can trade or buy. I can also offer my vigorous and fast starter if anyone wants it.
Secondly, has anyone here found King Arthur flour weaker in gluten development than other flours, whether AP or bread? And has anyone tried Champlain Valley Milling for white and whole grains? These are the flours we have locally. I am thinking of ordering Heartland Mills to try.