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This is a serious question. I know there's a whole bunch of science behind this such that the knowledgeable folk of TFL can shed immediate light on my internal debate.I'm a pretty hot and cold baker. I go through bouts. I'm torn between my love of Artisan Bread, my fear of carbs and my distaste at the idea of raising any more wild creatures in this house. The two tiny feral
DanAyo Thanks for linking the transcript. I’ve listened to this a few times, and the main take away that my experience does not bare out is commonly accepted belief among these trained professionals that established starters are highly resistant to change. As I’ve written on numerous occasions, it has been my experience that when established starters from other bakers around the US are sent to me, that after only a couple of weeks in my home environment (all things being equal including flour, temp, water, etc.) that each and every new starter is virtually indistinguishable from my pe...