this post was submitted on 03 Sep 2024
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Sourdough baking

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Sourdough baking

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Do you think it’s worth using high-gluten/bread flour in starter? (programming.dev)
submitted 2 months ago by connect@programming.dev to c/sourdough@lemmy.world
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Or that it doesn’t make much difference in quality for the difference in price?

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[–] ValueAdd@feddit.uk 4 points 2 months ago* (last edited 2 months ago)

I used Rye to start my starter. After about 2 weeks I then just fed it white bread flour to maintain. I think once you have an active starter i.e. active bacteria, you can feed it any flour+water. I used a 1:1:1 ratio.

When making my doughs I would use a variety of flours for flavour/texture.