Craig Whitley

February 23, 2020 at 9:14am

I may be looking for the SD equivalent of Bread Unicorns but I'd love to have the "claimed" benefits of SD bread while having the LEAST sour profile possible.

What flour would be the best to maintain a starter for low sour profile? {currently using a Rye starter from my KAF Rye Bread class in VT}.

More frequent feedings? 2,3,4/day?

Optimal temperature?

Baking Soda? If so how much for a 1 kg loaf?

Anything else?

I'll keep my KAF Rye starter for rye bread as it has never failed to make a superior loaf.

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