משעמם
הפוסט הזה קיבל תגובות רבות ממשתמשים על כך שהוא מונוטוני וחוזר על עצמו יותר מדי.
טוען..
טוען..
I've been trying to keep my sourdough starter alive for three months now, but I'm spending a fortune on quality flour and it feels wasteful. Does anyone have tricks for maintaining a healthy starter without breaking the bank? I'd love to hear if bulk flour from local bakeries works just as well or if there are any feeding schedules that use less flour overall. Any experienced bakers willing to share their budget hacks?
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