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So I’m about 10 batches into this new starter, and I can’t tell any difference from the raisin-based starter that’s now no doubt growing like the Blob at our local landfill.
The bread isn’t bad, but it’s depressingly just the same as all my sourdough loaves have been this year… mild flavor, with a tendency to spread in the oven.
I guess I could go back to commercially yeasted breads, if the smell didn’t make me vomit.
