4 ms·
It’s more likely that the yeast is on the flour already, as it’s going to be more likely to be somewhere where there’s a food supply for it. That’s likely why
by wiredfool 7y ago
It’s more likely that the yeast is on the flour already, as it’s going to be more likely to be somewhere where there’s a food supply for it.
That’s likely why organic flour is better for starting, as it’s got less in the way of microorganism inhibitors.