Bread

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dancing james in reply to @Light_EDDed

Rye flour tends to make a more active starter.

Or freshly milled flour - flour is like coffee and loses a lot of flavour and oxidises from the moment it is ground.

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Light_EDDed in reply to @dancing james

Should hopefully make a difference. I don’t think I’ve got the timing of the process down. Also guilty of using too much starter I think I poured quite a bit in

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