Switching from a whole grain flour to white flour may cause a decline in the health of the starter. Organic whole wheat flour, live active cultures; This product contains no GMO ingredients. Each day you “feed” the starter with equal amounts of fresh flour and water. Flour (Whole grain wheat, unbleached all-purpose, and einkorn are all great choices.). Switching a rye starter to a new flour may cause a change in the health of the starter. Instructions. Rye flour, in particular, is very well-suited as food for sourdough starters. I had whole wheat flour in abundance so I started with that and then 3 days later I bought a bunch of AP so I made one with that. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. I have made whole wheat sourdough in the past but never an entirely whole grain version, I typically mix in some white flour or sift out the bran, never to return. I have discovered that I can eat breads and cookies that are made with whole wheat pastry flour and my sugar doesn't spike. The process of homemade sourdough starter from scratch. Each day you “feed” the starter with equal amounts of fresh flour and water. Making sourdough starter takes about 5 days. I like my whole wheat bread’s crumb lighter, with large holes, so I add 35% of bread flour to the mix. I had whole wheat flour in abundance so I started with that and then 3 days later I bought a bunch of AP so I made one with that. Made two sourdough starters a few days apart as an experiment. My question is have any of you used this flour for sour dough starter. How to make your own sourdough starter, day 1. Manufactured in a facility that processes products containing gluten I love sour dough and have been keeping a starter that my father gave to me in 1966. Combine 8 ounces sourdough starter with ½ cup water, ⅓ cup plus 1 tablespoon all-purpose flour and ⅓ cup plus 1 tablespoon whole-wheat flour in a medium bowl. Whole Wheat Sourdough Starter Culture Ingredients. If you have a Whole Wheat starter that has been fed nothing but whole wheat for 3 years, wouldn't it seem that that starters flavor profile would be different from a starter that has gone through 8 or 9 different transformations from white, to wheat, to rye, to spelt, to wheat … As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. Faux-Starter Option. Filtered water (I use a Berkey water filter.We have the Royal size for our family of 7. The 100% whole wheat starter also appeared to ferment at the slowest rate. Whole grain flours tend to contain more organisms to feed the yeasts and bacteria. Whole wheat flour Water, preferably filtered. Equipment 2-quart glass or plastic container (not metal) Scale Mixing spoon Clean kitchen towel. Making sourdough starter takes about 5 days. Instructions. Ingredients. I like baking it to a darker crust, which promotes the development of dark chocolate flavors. Whole wheat flour Water, preferably filtered.