8
Finally got my sourdough starter to double in under 4 hours
After about three months of feeding my starter, 'Bubbles', it finally hit that mark consistently this week. I kept my kitchen warmer, around 75 degrees, and switched to a 50/50 mix of whole wheat and bread flour. It feels like a real turning point for getting a better oven spring. Has anyone else found a specific flour blend that really boosted activity for them?
2 comments
Log in to join the discussion
Log In2 Comments
the_wren5d ago
My starter went nuts when I tried rye flour for a week.
6