quality of different flours
Has anyone had this happen?
Because flour has become difficult to find, I purchased a bag of supermarket brand white flour, rather than my usual King Arthur brand (couldn't find it anywhere!). When I tried to use the cheap flour to feed my sourdough starter...it didn't work! After several days of this feeding and the starter not rising, I was able to get some King Arthur brand and it worked just fine.
Can anyone explain what happened?