Starting my first "Starter" a few questions
During thiese difficuilt times I plan on making some sourdough bread. But I have a few questions regarding creating my first starter.
- Most of the starter recipes I find on the internet begin with Whole Wheat flour. I gather this is because it is easier to start. Unfortunately due to flour out of stock in all supermarkets around me. I have about 5kgs of flour in different varieties all of which are just white flour i.e. AP, Pizza 00, Durum Semolina, Pasta 00 (no wholewheat). Can I start with white flour?
- I have seen a recipe on the internet where it starts with yeast. I have some yeast but does this mean that I am really just creating a yeast based starter (for normal bread - not sourdough).
- If I start my starter with AP can I make my loaf of bread with one of my other flours? I have seen some posts about changing the starter to Whole wheat and having to transition the starter.... would I need to transition from one of my white flours to the other?
- Given my flour options am I not going to get a good result and should just create a regular yeast based baked bread?
Thanks for any advice some one can give me...