Hi everybody,
I would like some advise about how to sterilize flour at home. I have
got a couple of starters at home but they seem to have all lost their
individual flavours after some time. I have always been very careful
to avoid contamination with utensils etc, and they were definitely
different when I got them initially. So now I would like to sterilize
the flour in order to reduce the chance that local organisms thrive in
my starters.
Anyone uses any method? Does boiling flour work or does it ruin
everything?
Please let me know what you think
Thanks