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Author Topic: Sourdough starter, white or whole what flour?  (Read 386 times)

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Offline TXCraig1

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Re: Sourdough starter, white or whole what flour?
« Reply #20 on: September 08, 2019, 04:34:56 PM »
To be clear, contaminated doesn't necessarily mean it's a lost cause - just that it needs some TLC. The things that contaminate a starter are typically a lost less strong than a healthy culture, so washings and feedings can often get your culture back in control of the starter.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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