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Sourdough starter myth busted after 3 failed attempts
I always thought you had to use expensive organic flour for a sourdough starter, but I read on The Perfect Loaf blog that regular all-purpose works just fine. Tried it with basic Target brand flour and my starter doubled in size overnight. Who else has been overcomplicating starter care?
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john65027d ago
Target brand flour doubled overnight? That's wild, I spent 20 bucks on organic rye and it barely bubbled my first week. Did you feed it any different than the fancy stuff?
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grantmartinez4d agoTop Commenter
Funny how the cheap stuff often outperforms the fancy stuff in real life.
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Target brand did the same for me actually. @john650 I fed it the exact same ratio as the organic stuff I tried before 1:1:1 by weight. I think the difference is that grocery store flours have more of the natural yeasts still hanging around from the milling process since they don't get as processed as the boutique flours. Did you try adjusting your water temp at all? I found that using bottled water at room temp made a bigger difference than the flour type for me. The fancy flours can actually be too nutrient dense and cause the starter to go acidic faster which slows it down.
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