Quote Originally Posted by Grazor View Post
It's a time thing, still at the coal face 40+ hours a week and a lot of projects going on as well.
It's the weekend tomorrow so might do a starter in between doing an oil change, fixing a nail gun, the list goes on..
They are available locally but too many to pick from. Any advice?
What options are you looking at for advice? Type of flour or one of the "name brands" like San Francisco whatever it is? Both answers are probably "personal preference", but if you're going to have just one I'd use all purpose flour. It is cheap, easy to get, and goes in most recipes anyway. But, Ive got a whole wheat starter and have fed 10g of it with AP or bread flour to make white breads with no issues. In fact, they usually grow more than my wheat starter does.