My sourdough starter doubled in 3 hours after I switched flours

I kept feeding my starter with all-purpose for like 8 weeks and it barely moved. Switched to a bag of King Arthur bread flour from the Kroger on Main Street and the difference was night and day. It went from crawling to doubling in 3 hours flat. Anyone else notice a huge jump just from changing the flour type or did I mess something else up?

1 comments

1 Comment

emmafisher1mo ago

Funny you mention this because I used to roll my eyes at people saying flour choice mattered that much. Thought it was all the same stuff in a bag. Then I grabbed a random brand of bread flour on sale and my starter took off like yours did. It was honestly confusing at first, thought my starter was just having a good week until I switched back and it slowed way down again.