Wordloaf • 884 implied HN points • 24 Jan 24
- Debra Wink, a sourdough expert, recommends using pineapple juice in the initial starter mixture to create favorable conditions for lactic acid bacteria and yeast growth.
- Monitoring and adjusting the pH of sourdough starters can play a key role in activating yeast and preventing undesirable bacteria, leading to successful starter maintenance.
- Leaving starters at room temperature instead of refrigerating them for short periods can help retain their robustness and enhance their performance.