It has added ascorbic acid, and alpha amylase, both designed to speed up fermentation and push everything to the max. I guess it's designed for Bakers in a rush. I did see the added ingredients when I bought it, but Google didn't clearly tell me it would totally wreck my sourdough experience 😵
Plus of course my starter is being fed with it so I now understand why my sourdough had been going wrong since the new flour. That's a relief. I guess the starter saving turbo fast as well.
I've also started keeping my starter at room temperature as I was unsure if the fridge was making it too sleepy.
So I scaled it down to like 5g, feed 8g water and flour ttl 21g. Then i feed it say 28g each ttl 77g. Then by the third day I need to use it so feed it the minimum needed to bring it to the excess I need, then im back to being left with very little and I've discarded maybe 1 tbsp in a week. I'm Playing about with it anyway, as the discard was driving me a bit crazy. It's a lot less waste this way and it's being fed regularly. It's kind of based on Jack's scrapings method but keeping it running at the smallest amount possible, ensuring it doesn't starve, and being fed everyday so its rigorous and ready to bake.
I just need to wait on my new flour to see. My first sourdough loaf was perfect and I've used the new flour since and it's gone wrong every single time 🤞
I can't explain how much it was affecting me When My bread was going wrong every single time. Such a little thing, but in these days, it's kind of keeping me sane