Humana@lemmy.worldtoSourdough baking@lemmy.world•Do you think it’s worth using high-gluten/bread flour in starter?English
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2 months agoI use a scoop of rye flour (30g) mixed with all purpose flour (70g) in my starter. The rye flour is like miracle gro for the bacteria. In my country it’s also cheaper than all purpose flour.
Think of other topics and questions than work, Americans care too much about work outside of work.
Switch your phone apps to celsius and start your brain switching ASAP.
Knowing what country or region you’re going to would help