Sourdough in South America
I have been making sourdough bread & pizza in Canada for about a year with fairly good success. I am now in Ecuador for 6 months and have been trying to make a starter for about a month now with no success. I realized their flour is not the best for a starter so it's probably why there is not a lot of activity in the starter. Lots of bubbles but does not rise much. Their flour is fortified and bleached. They have rice flour that is raw but it is from white rice flour. Do you think it could be possible to make a starter from white rice flour?