connect@programming.devOPtoSourdough baking@lemmy.world•Do you think it’s worth using high-gluten/bread flour in starter?English
1·
2 months agoI’ve only recently even tried baking with rye, with rye flour being niche and relatively expensive in the US :(
I wasn’t thinking of higher gluten in the starter specifically, but rather whether a starter destroys gluten to the point where maybe I should be using the cheapest option in the starter and not waste the flour that I will use later in the process.