I’ve read in a few places that you can’t use self rising flour to make sourdough starter, and I am curious if anyone can science me an explanation as to why. I’m trying to help someone who has fed their starter this kind of flour.
Self rising flour has salt and baking powder in it. Baking powder is made of corn starch and a mixture of a carbonate or bicarbonate and a weak acid.
Salt inhibits fermentation a bit, though we know it goes in most bread recipes, so it’s not deadly. How about baking powder? What would that do to prevent a starter from thriving?