The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Flour used in the starter

Gpats's picture

Flour used in the starter

Hi guys 

Been away from making breads for a while after getting lazy and letting my starter die, got a new starter to the point its ready to bake with. I notice a lot of people use different flour types in there starter, my last starter was just 100% white bread flour and I've done the same this time, just wondering what the advantages are of using different flours in your starter? 

And secondly am I able to add in new flour to my original white flour starter to change it or would I have to start the process again with a different flour? 

Always been blown away by how knowledgeable and supportive people are in helping newbies like myself out on the fresh loaf so thanks in advance for any help. 

gavinc's picture

I highly recommend these two posts:

The Pineapple Juice Solution, Part 1 | The Fresh Loaf

The Pineapple Juice Solution, Part 2 | The Fresh Loaf

In answer to your second question, You can convert your current starter to one fed with whole rye or wheat flour. I did it a over 12 months ago. I wrote up a post about it here: Solved my starter issue | The Fresh Loaf