Flour first? Or Water?

The typical recipe will say to add flour, then liquid or maybe yeast, etc. Since I bake so many loaves at a time, all by hand, I keep looking for a more efficient system. Tonight I mixed up 8 loaves each in their individual bowl but instead of flour I put the water in first, then starter, then flour, salt and yeast (yes, both yeast and starter - I rely on the starter for flavor and bolster the yeast development with a 1/4 teaspoon of instant yeast). I found that the starter mixed in easier and it was quicker to get all the corners of dry flour incorporated. I'll let you know in the morning if the loaves come out the same.

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