Thankyou @DianaM for the post on you favourite sourdough author, Sarah Owens. I am having such a wonderful time reading her book and getting lots of ideas.
My sourdough ww starter that I switched over to ap flour is still fermenting away but not quite at the same rate as before. So I am nursing it along. I did start at the same time one other ww starter which took a long time to ferment and now is going gangbusters. I have kept this one as ww. I do not smell acetone in either starter thankfully (hoping I don't jinx myself). When either starter passes the floatation test I will bake. I have been trying (I know you live in Ontario somewhere as do I) to locate organic unbleached bread flour and am having not much luck. Is sifted ww flour a reasonable substitute for unbleached bread flour do you think?
