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That sourdough starter I babied for 6 weeks finally gave me a decent loaf yesterday
Kept feeding it twice a day with King Arthur flour and filtered water, and last week at my kitchen counter it finally doubled in 4 hours. Any of you guys try switching flours to get better oven spring?
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thomas8623mo ago
Oh man, six weeks of babysitting a jar of flour paste and you finally got a decent loaf out of it? That's like raising a teenager who finally cleans their room. I used rye flour for a month and my starter went absolutely bonkers, oven spring like it had something to prove. But then I switched back to all-purpose and it got all moody on me again.
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wren3073mo ago
Did a friend try the same thing with spelt flour and get a totally different result?
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