StevenTRobinso1 posts 50/50 starter

- @StevenTRobinso1 shared a 50/50 whole-wheat and high-gluten bread flour starter recipe using equal parts water, emphasising natural yeast from germ and bran. - He advises 24–42 hour initial feeding cycles, daily feeds thereafter, and transitioning to white flour later in production use for dough strength. - This method builds gluten for commercial loaves while keeping sour notes; activate starter the night before. (x.com)