April 21, 2020 - 1:23am
What do you feed your starter?
Apologies, I'm like 99.9% certain this question has come up here before. I'm just overwhelmed by the number of variations, and I'm more of the "stick with one good thing" type of person. From what I can tell, most professionals recommend a combination of rye / white flour. What do you use?
Also, for the white flour portion, between bread flour and all purpose, which is preferable for an amateur baker?