Whole wheat pastry flour starter
Hey,
My name is Lenard Barney. I live in Salt Lake City, Utah. I am a Professional Land Surveyor. I work for the University of Utah as the PLS and utilities controller. I love to hunt and fish and to shoot long range competitively.
Just recently I was diagnosed with uncontrolled Type 2 Diabetes. I have used sour dough all my life. My grandfather was a sheep herder and my father grew up herding sheep. I have been using a start from my father that I received in 1966. It is still going strong. My problem is that regular flour spikes my sugar. I have discovered that whole wheat pastry flour does not. I have made regular buttermilk pancakes, cinnamon rolls, and cookies and have not had sugar problems.
Is it possible to make and maintain a sour dough starter from whole wheat? Your help and advice would be much appreciated. Thanks in advance.
Sincerely,
XRING
Just start feeding your starter the new flour. Three things will happen: it will love the new flour and grow like crazy; it will do its normal thing; it will pout and refuse to grow for you. My bet is that it will go crazy. The only thing I would change though it to feed it whole grain, whole wheat flour rather than pastry flour (unless you have some kicking around and you want to use it up.)