Influence of fortified flour on sourdough starter?
Hi there -- I recently moved to the UK and have noticed that all of the flour here is (by law) enriched with calcium, iron, niacin and thiamin. Does anyone have any experience or thoughts on how this should affect my starter? I mostly ask because it has become very vinegar-y smelling after moving, and I'm not sure if this is the water or the flour. It's easy enough to buy imported flour, but before bothering with it I was curious if any other British bakers have some insight into this.