Sourdough starter in Ecuador

I have been making pizza and bread for one year in Canada with a sourdough starter that I bought at a natural food store. I was making progress and expected to continue making some in Ecuador. I am here for 6 months, but I tried making a starter with the flour I can find in Bahia and it just doesn't work. Lots of bubbles but it doesn't rise. The flour is beached and fortified. They have raw white rice flour though. Do you think this could work for a starter?
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