All Purpose Starter vs. My whole wheat starter saw bubbles beneath the surface that increased in number but never doubled the size of the starter nor did they break the surface. Made two sourdough starters a few days apart as an experiment. Sourdough Starter is often referred to as 'wild' yeast, made from flour, water and the wild yeast in the air around us.

Do a float test to check if it is ready.
Pros?

View this post for more Essential Sourdough Bread Baking Equipment. Just store it in the refrigerator and feed it according to the directions below. A sourdough starter is a fermented mix of flour and water that contains colonies of bacteria and yeast. My whole wheat starter saw bubbles beneath the surface that increased in number but never doubled the size of the starter nor did they break the surface. I have always used only Rye, at 100% Hyrtration, its stupid thick, like peanut butter but works well.

Whole grain sourdough often works faster, but unbleached white will work. I have been thinking of changing, but not sure what the benefits would be. Not too wheaty, not bitter, and a beautiful rise with a just-dark-enough colored crust. It’s hard to find many foods that can compare to those levels. The baked loaf is hearty and flavorful.

For more whole grain goodness, increase the whole wheat flour to 30% with the following adjustments: 50g bubbly, active sourdough starter (100% hydration) 390g warm water; 350g bread flour; 150g whole wheat flour; 9g fine sea salt; Note: this dough is wet and sticky. Whole Wheat Sourdough is High in Fiber. Whole grain sourdough bread has phenomenal flavor and nutrition.

But we can fix that. Rye Vs Whole Wheat Vs Mix of the two for a starter. 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.

I had a favorite whole wheat bread recipe from my pre-sourdough …

Sourdough is a healthier alternative to regular white or whole wheat bread. Whole wheat flour contains the entire grain of wheat.

Gather your ingredients — flour, salt, water, a sourdough starter — and equipment, namely a digital scale.
You need just two ingredients to make this starter--flour and water--but it takes at least 5 days for the starter to develop. I recommend buying a starter (reasons for which I explain here). 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. How to Make Rye Sourdough Starter Rye Sourdough Starter is – by far – the easiest sourdough to start.

Sourdough starter made with white flour is the most common type. However, this entry is a real 100% whole wheat sourdough, through and through, and I have to say its taste surprised me. Using whole wheat flour compared to white flour, in whichever variety of wheat you use, will have a huge impact to the flavor and texture of the bread. I wanted to create a whole wheat sourdough bread that wasn’t all the way 100% whole grain, but still enough to bring out that assertive wheat flavor, gentle yet complex sourness, and also one that packs a nutritious punch. Flour: Different types of flour can be used to create a starter: white, whole-wheat, rye, and others. Once established, Starter can easily be converted to a white or whole wheat flour starter: it all depends on what kind of flour you choose to use going forward.