– give you the easiest and strongest gluten development – will be easiest to knead and shape – will give the best rise in the oven
– gives a less flavorful loaf – still gave a good rise and structure to the bread – made my sourdough starter smell much more acidic and ‘chemically’ (rather like nail varnish) – sourdough starter seemed less active
– My sourdough starter smelled more like ‘baked bread’ or ‘fruity beer’ – gave a much more complex flavor profile – sourdough starter became very active and gave good rise