¿Qué tipo de harina es la MEJOR y por qué para hacer una Masa Madre?

Together we'll prepare sourdough starter using six types of flour: regular brand bleached flour, supermarket brand all-purpose flour, good quality all-purpose flour, good quality organic all-purpose flour, supermarket whole wheat flour, and good quality whole wheat flour. We'll discover which flour is the best and worst for making sourdough starter, and understand why. We'll follow the process step by step, day by day, so you can compare how your starter evolves with each type. A Pinch of Science pH Scale Difference between regular and bleached all-purpose flour pH behavior throughout the sourdough starter growth process ❓ Do you have any questions? Ask below! 🎯Did you experiment? Share your results. We can learn from you!🤓 📸Share a photo of your 🧪experiment on IG or FB, and don't forget to tag us. #cocinapizcaciencia @cocinapizcaciencia 🟥▶️SUBSCRIBE https://www.youtube.com/@cocinapizcac... 😄Social Media:   / cocinapizcaciencia     / cocinapizcaciencia   🤓 Learn more📔: -My first sourdough starter. Step by step and done right, from the beginning.    • Mi primera masa madre. Paso a paso y bien,...   -Our first sourdough bread    • Nuestro primer pan de masa madre   🧂 INGREDIENTS Wheat flour Water 📚 References 🧪On Food and Cooking: The Science and Lore of the Kitchen. 2004. Harold McGee. 🧪https://upload.wikimedia.org/wikipedi... Benjah-bmm27, Public domain, via Wikimedia Commons 🧪 https://pubmed.ncbi.nlm.nih.gov/ 🎥 Episodes 00:00 Introduction 00:28 Day 1 01:54 Day 2 02:27 Day 3 03:24 Day 4 04:29 Day 5 05:12 Why Don't We Like a Runny Dough? 05:57 Day 6 06:29 Day 7 07:10 Day 8 08:00 Day 9 08:50 Day 10 09:36 Day 11 10:03 Day 12 10:40 What's the Worst Flour for Making Sourdough Starter? 11:24 pH Scale 11:58 Difference between bleached and unbleached flour 13:34 Why are there many bubbles on day 3 and few or none on day 4? 13:57 Acidity behavior throughout the process 14:15 Why do we increase the feed on day 10? 14:36 ​​Change in acidity due to feeding 15:12 Less acidic flours 15:25 Acidity of unbleached all-purpose flours 15:56 Sourdough starter to taste and availability