Chefs,

I'm making a Sourdough starter, rather small at 15g flour and 15g water.

What are you thoughts on using King Arthur Whole Wheat
or fresh Flax seed ground to a flour?

It would probably change the tastes, but would it work??

Also, I live in Annapolis, on the water.
It's cold here (mid January), but air smells clean and fresh
(unlike my condo which is warm but smell like a bachelor  LOL..

So I'm leaving the starter outside to pick up whatever
fresh yeast is blowing out there.

Any thoughts?

From a newbie Sourdougher,

John,
In Annapolis.