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My sourdough starter came back to life after a trip to the farmers market
I stopped by the Santa Monica farmers market last weekend and overheard a baker talking about feeding starter with rye flour instead of all-purpose. I tried it when I got home and my sluggish starter finally doubled in size for the first time in weeks! Has anyone else had good results switching up their flour blend?
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simon_coleman1mo ago
Bet rye wakes up dormant yeasts better than plain flour does.
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