Sourdough starter from milled 'waste' flour?
Totally new to sourdough baking. I'm working on my starter and so I went to a local miller who stone mills the best einkorn and red fife organic flours. He gave me a huge bag of flour that he gathers from the bottom of the mill (looks like heavy in bran/germ and much less white flour) to use to make a starter. The question is, has anyone worked with this, because the water to flour ratios that I am trying to use are making an extremely stiff dough. I tried a 1:1 by weight and couldn't even mix it, so went to 1:1 by volume and it's just a thick, but light dough. It's fermenting after several days and bubbly inside the dough and smells pretty strong like vinegar, but no bubbles on the top and no 'frothy' look at all. Should I add more water? Just keep going or try a different flour? I'd love to use this because he gives it to me for free and feeding a starter with good organic flour is kind of expensive otherwise. Thanks.