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Can we talk about why I ditched bread flour for my sourdough starter
I was at my bakery in Austin last month and my starter was flat as a pancake for 4 days straight, so I switched from bread flour to plain all purpose and it doubled in 6 hours. Everyone says you need high protein for a strong starter, but has anyone else gotten better rise with the cheap stuff?
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sanchez.ivan2d ago
Man, I swore by bread flour for years. My old starter would crawl along at like a 50 percent rise and I just figured that was normal for sourdough. Then I ran out one week and grabbed the cheap store brand all purpose out of desperation. That thing went nuts, doubled in about 5 hours and smelled way better too. Turns out the extra protein was making it too tough to rise the way I wanted. I still keep bread flour around for baking loaves, but the starter gets the cheap stuff now and it has not let me down since.
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