musings on flour quality
So I thought I'd save some money on my starter flour. I mean, single-celled organisms aren't gonna know the difference, right? And KAF all-purpose is a little pricey.
Bought the store brand 5 lb. bag for $1.60 or so.
Within two days, the starter went acidic, gray and (almost) lifeless.
Substituted TJ's all-purpose and, within a couple of days, the organisms forgave me.
Who'd a thunk?