Now the worst of the London winter has gone, and my radiators aren't scalding everything in sight in an attempt to keep my feet warm, my poor little quasi-starter is about to die an evil toilet-bound death. It sufficed over the winter, when I got the baking bug, and involved some dried yeast and a lot of frowning, but now I intend to replace the sticky little item with a real from scratch starter.
I have studied the starter page, and have driven myself to the edge of clinical insanity trying to memorise it all, but I think I'm now ready to flush that toilet and clean out the starter jar...now the question that I have is what is the best option as far as starter flour?
The organic rye is okay as I use that regularly, but do I go for ordinary strong white flour or the unbleached variety?
I know that the bleach can kill the yeast, but does basic organic do the job without issue? Unbleached is proving a real problem to get, other than by mail order (www.bacheldremill.co.uk) or a long journey across town dragging kilos of flour...and leaving a little white trail on the tube and turning myself into security / drug dealer alert (*hollow laughter*).