I have a sourdough starter ready to go. Has anyone made a successful loaf using CUT brand bread flour? And if so, what was your recipe? CUT seems way easier to find where I live than King Arthur. I can get KA through amazon, but it’s pretty expensive.
I’m new to sourdough and on top of that I am trying to make gluten free starter. I’m on day 6 of a starter from scratch and it seems to be doing well other than I looked this morning and I see fuzz on some of the dried starter on the walls of the jar. Is this throw it out time? How do I prevent this?
Also, I discarded some yesterday and put that in the fridge, so could I go back to that discard or do you think that is bad too if this one is?
Thanks for any help!