Sourdough baking

1283 readers

1 users here now

Sourdough baking

founded 1 year ago

MODERATORS

[email protected]

Do you think it’s worth using high-gluten/bread flour in starter? (self.sourdough)

submitted 2 months ago by connect to c/[email protected]

10 comments fedilink hide all child comments

Or that it doesn’t make much difference in quality for the difference in price?

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 1 points 2 months ago

I can't think of a good reason not to use the cheaper flour for your starter. In low hydration starters you still have some gluten, it doesn't really do anything for your bread though. High hydration does too, more or less depending on how much you use it and how often you feed it. Since your mixing it though you end up breaking pretty much all the strands.

permalink
fedilink
source
parent