November 22, 2017 - 3:23pm
Are different flour starters better as leavening agents
just wondering if any knows if different flours are better at rising bread - I generally use a rye starter as it’s easy to maintain and I like the flavour it imparts to the levain but are there big differences say between white, wholemeal, etc?
another quick question...does it matter that I use a rye starter (built over 3 days) in a levain that has white flour? or is it better to introduce white flour into build before making levain for bake?