White Sourdough

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I’m a regular baker of Dan Leppard’s white sourdough recipe and get superb results - thanks Dan! - but the crumb is never pure white. Please can anyone explain why and/or how to bake a pure white sourdough loaf. Thank you.
 
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Do you feed your starter with white flour or do you add any rye or whole wheat?
 
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If your starter is healthy, then I would just mark it up to how the enviroment, the bacteria and flours interact. None of my boules or batards are fully white but I tend to add rye or sometimes whole wheat when feeding or mixing dough.
 

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