Every starter is unique and so it’s yours. 🌾The flour you use will give the profile of your starter, an ultimately to your bakes. Bread flour will give a more liquid, milder sourdough starter, resp. milder bread. Rye flour will give a more tangy flavour, but also a slightly stiffer starter. You can always experiment with this without keeping more starters or completely changing it, but by preparing a leaven (which is a one off feed of your starter, used entirely to make a dough). 🌾The flour mi

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