My question is about the protein in flour and its effect on my starter.
My starter is 5 month old. I used to use plain flour from my local shops, at 10.1% protein. I always read that it was low and to get all round better quality bread, I needed to find a plain flour with higher content to both feed my starter and use in the dough.
I recently bough an 11.8% protein plain flour and have made four loaves with it. the quality of my loaf has improved, but I am worried about one thing: as I only feed my starter every 2-3 days, I have noticed that a clear liquid appears on the surface. Should I worry about it? The smell is more yeasty now, but not unpleasant. Also the bread is more sour.
Thanks for any comment!