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Had to pick between King Arthur and store brand flour for my sourdough starter last month
I went with the cheap stuff because money was tight and my starter went totally flat after 3 days, has anyone else seen a big difference switching brands for starters?
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rowangonzalez3mo ago
Yeah the protein content in cheap flour is usually way lower. King Arthur has around 12.7% and store brand can dip under 10%. That matters a lot for starter activity because the yeast needs that protein to build structure. I switched to King Arthur after killing two starters with generic flour and it made a huge difference.
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