May 9, 2010 - 9:54pm
Another question on starters...
Does the type of flour affect how your starter behaves? IE: bread flour vs all purpose flour? And does going from brand to brand affect how things go as well? I recently switched my whole wheat starter from one brand of bread flour to another, and noticed that it basically hasn't ripened at all. Is this a cause for concern. I've used a 1:2.5:5 ratio for refrigeration since I do not bake often.