October 18, 2016 - 3:14pm
Whole Wheat Starter
Hello: I have been maintaining a white flour starter and a whole wheat starter (that I made from the white starter) for some time now, but since I don't bake much, it seems wasteful. I make more whole wheat bread than white, so could I just keep the whole wheat starter and use it on white bread recipes, or would that not work well? It's 100% hydration, and it's Carl's Oregon Trail starter, if that makes any difference. Thank you!