whole wheat starter basics

Submitted by LLM777 on August 14, 2008 - 6:39pm

whole wheat starter basics

I have searched the site and am trying to find basics for making a freshly ground whole wheat starter. What measurements do I use for the water and flour (preferably in cups)? How often do I feed it? When do I refrigerate it? How do I replenish it? Like I said absolute basics =)

Thanks.

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Submitted by hullaf on August 15, 2008 - 7:45am.

whole wheat starter

LLM777 - (I'm not talking you out of it, honest) I've tried keeping a whole wheat starter and it's work, though interesting. I've found that if I keep a stiff white flour starter and convert it to whole wheat before I want to bake, it works just as well. Saves in whole wheat flour too. Just this last week I tried from RLB's "Bread Bible" a recipe for sourdough wheat bread with seeds. In this she turns her white starter into a partial whole wheat starter and I liked this better than a totally whole wheat one. The loaves turned out very nice. But, keep on perusing TFL, there are lots of suggestions for a complete whole wheat starter in here. Anet

Submitted by paddyboomsticks on August 15, 2008 - 10:52pm.

I don't mean to be ornery

But I've had my wholewheat starter for, hmmmm, over six months now and it's never given me any trouble.

I find it hardier than my white starter, requiring less flour to maintain, and it gives a sweeter, maltier flavour to my bread than the more sour white starters I have kept.

To be honest, I think people get a bit paranoid about starters. In my experience, once you have a healthier one growing you have to really go out of your way to kill it/screw it up. I've had rye starters, white starters, and w/w, and whilst they all have subtle differences in temperament I've never had trouble with any of them...

Regards to feed, hydration, etc. Follow your heart! Feed it at least once a week, no more than every day. Feed it more if it's a high hydration (90% or more) less if it's lower hydration (60%-70. Just feel it out, no need to get anal with the measurements.

I personally prefer a stiffer hydration. For me, a stiffer starter lasts longer between feeds, producing less hooch, and has a more mellow flavour. A wetter starter eats more, chucks out quite a bit of hooch, and has a more classically sour taste.

To feed, I simply empty a dollop of my existing starter into a new bottle with more flour and water, stir it up, leave it out for a night, or a night and a day if it's cold, and then back in the fridge till next week. But you can use the same bottle if you want.

But this is just me, it's very much horses for courses. Experiment, and see what works for you!