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pat_park526mo ago
Mine got super sour and slow after maybe 400 loaves. I started feeding it half whole wheat flour from a different mill, and it perked right back up in a few days. The change in flour really did the trick.
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cameron_johnson787mo ago
That's a serious milestone, congrats. My starter got super sluggish and acidic after about 300 bakes. Had to switch to feeding it with a different brand of flour to snap it out of the funk.
2
robinwalker7mo ago
My starter hit a wall around 200 bakes, same issue. I was sure it was my fault, but swapping from my usual AP to a rye blend for a week fixed it completely. Totally changed my view on flour brands mattering.
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