How to make a sourdough starter
All you need is flour, water … and a good deal of patience! But that’s just the start, as you’ll need to feed your ‘new baby’ on a daily basis and keep it at room temperature, at least for the first week or so. You’ll know you are going in the right direction when it begins to bubble and has a delicious taste and great fermentation power. When you’ve succeeded, remember to register it here on the website!
Comments
Does it make a difference if the flour used is bleached or unbleached? I see both available but not sure if one is better than another.
We see sourdoughs in the library that are using both. Nevertheless, unbleached might work better. I've never tested this one next to the other. Again something for the bucket list. Thank you!