The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

whole wheat starter and AP flour bread

Yuki-Johan's picture
Yuki-Johan

whole wheat starter and AP flour bread

i have a very lively starter i made with whole wheat flour no other flours added to it. i would like to know if i can use it to make bread with AP flour or should i add some wheat flour too? i dont kow much about sourdough and have recently started baking with sourdough starter. i read that difference in flour feeding can make the starter get stalled so i am worried about using the whole wheat starter with AP flour to make bread. i previously used wheat flour+AP flour and got good results. this time i wana use only AP flour. 

Grenage's picture
Grenage

While I find my starter to be much more active with white flour, it does apparently vary from person to person (or starter to starter?).  While I imagine it will be fine, you could try some of your starter in a separate jar with AP flour - keeping two going in the short run.

Yuki-Johan's picture
Yuki-Johan

thanks i will try it.

scottisloud's picture
scottisloud

There should be no real significant issue if you use a whole wheat starter in a white loaf. I have a whole wheat starter that I use in all my breads (although I have recently begun to transition to refreshing with white flour, so it will be a white starter one of these days), and I have had not problems whether it is a white loaf or a wheat loaf. 

You should practice some care if you are going to start feeding/refreshing your starter with a different type of flour, I think easing into it is wise.

Yuki-Johan's picture
Yuki-Johan

your reply put my mind at ease. :) thank you. i dont plan on changing the feed of my starter yet but i will make a preferment out of the starter and AP flour for making my white bread so i wont have problems. 

dabrownman's picture
dabrownman

starter, now thankfully down to just 1, at 33% each; rye, WW and AP (and stored in the fridge at 1:3:4).  Then I build the levain in 3 stages, over 12 hours, to what ever I'm making - rye, WW or White bread - or some combination.   Works for me.