Starter Wheat Flour
Still no joy with my starter experiments.
I've tried every elixir I've read about and could think of and am still not getting off the ground, so I'm beginning to wonder if the flour I'm using has enough of the right kind of wild yeast to make a vigorous starter. Is this a ridiculous notion? The best I've gotten is some tiny gas bubbles on the surface which eventually disappear and the starter then goes as flat as a week-old glass of root beer.
I've tried, in various combinations, spring water, pineapple juice, milk, yougurt, cultured buttermilk*, beer, wine, honey, vinegar water to a pH of 3.5, organic grape skins and cumin, all to no avail. Having tried such a wide assortment of diluents I'm beginning to suspect something is up with the flour. The room is the right temperature and the starters are properly refreshed. I'm thinking it's not my technique, my diluents, the pH, etc.
The yeast we are after for sourdough is candida humilis fka candida milleri. Packaged baker's yeast is saccharomyces cerevisiae, i.e. the wrong kind of yeast for sourdough, so packaged yeast is a no-go.
It is well established that starter can be made from wheat flour, so suggestions such as "try a little rye", though well intentioned, are off the table.
What kind of flour do successful starter makers like? I've been using King Arthur organic whole wheat.
*Cultured buttermilk made lots and lots of mold, but no c. humilis.