Timeline for How to tell if my young starter is mature?
Current License: CC BY-SA 4.0
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| Mar 11, 2020 at 15:15 | comment | added | Spagirl | All I meant about fresh flour was to make sure that the flour you are using is not stuff that's been hanging about in your larder for years, fresher is better for making a starter but sometimes people start with whatever ancient bag they have on hand, or may buy it from a shop that doesn't have high turnover of their flour stock. I wasn't suggesting that your flour might have chemicals in it. | |
| Mar 11, 2020 at 14:20 | comment | added | Ola | thanks for the tips, i use bottled water, as for the fresh flour I don’t have a variety of flour where i live, just all purpose, wholewheat, and bread flour, and also no ingredients listed so i’m not able to know if there is any kind of chemicals or not, i might try raising my kitchen temperature though, and i will try the floating test, thanks 🙏🏻 | |
| Mar 11, 2020 at 13:59 | comment | added | Ola | @GdD i’m confused, what do you mean by a natural yeast source?? | |
| Mar 11, 2020 at 13:41 | history | answered | Spagirl | CC BY-SA 4.0 |