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My sourdough starter doubled in 6 hours after I switched flours, this is wild
Used the same brand of AP flour for like a year. Starter always took a full day to rise, if it even did. Swapped to a local stone-milled wheat from a farm outside Denver last Tuesday. Doubled in 6 hours flat. No other changes, same water, same temp. Anyone else seen a huge jump like that just from grain source?
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