starter with asorbic acid
made my first sourdough starter with bottled water and flour, equal amounts by volume. (I hear you all screaming BY WEIGHT!)
after making the original batter I let it sit at 75F and fed it after 24 hours, went to work, came home and cheked on it, LOW AND BEHOLD A FROTHY MESS! (about 36 hours total time)
the flour i used was 5 Roses AP and KA AP 1:1 ratio.
Roses adds asorbic acid to their flour and AP adds barly malt. Both supposedly enhance yeast by feeding it or making it work longer and faster. can i attribute my quick starter to this??
im a newbie, and any thoughts would be appreciated.