I am a complete newbie in sourdough baking. I have heard so much about it and after a few bouts of soft, fluffy bread that Malaysians like, I am ready to try my hand at making artisanal & sourdough breads.
I am wondering what flours I can use for a starter that are readily available in Malaysia. As TP has lamented, the variety of flours is really lamentable.
p/s TP, I came to this board through your website. I always love looking at your handiwork & have been going to your site ever since we met during the Jo's Deli gathering at your place.