Care and Feeding of a Whole Wheat Sourdough Starter
For those who maintain a whole grain sourdough starter, what is your care and feeding schedule? At what hydration level do you keep your starter? I keep my starter in the fridge. Before baking day, I remove the starter from the fridge. My starter is at 100% hydration, I feed it 1:1:1 equal weights of starter, water and home ground whole wheat flour are added to the starter twice daily for two days before I make bread. Once I've removed what I need for the bread formula, I feed the starter again and then put it back in the fridge for a week or so until the next baking round. The starter usually doubles in about 4-6 hours. Is this OK?
Should I continue to feed just whole grain or would it be wise to add some AP or bread flour to the mix?
What do you do to maintain your starter?