The Baker's Hotline

August 12, 2015 at 4:09pm

For best results, we recommend feeding your starter with all purpose flour. It has the right protein percentage and absorbs water at the appropriate rate to make a 100% hydration starter. You are more than welcome to bread flour in your recipes when making the final dough, but to maintain the most versatile starter, we recommend using all purpose flour if possible! Happy sourdough baking! Kye@KAF
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