When it comes to the flour you use in a sourdough starter, there are several options to choose from, ranging from wheat flour to cereal grains. Hi Maverick. Fave . If you’re not baking every week and don’t want to feed your starter every day, you can keep it in the fridge. Even if you feed it and then return it back to the fridge without using it. I then went back to feeding with the white flour only and surely enough bubbles and a full rise. Any flour can do. 210 users have voted. If you’re not baking regularly, it’s a good idea to remove some of the spent starter (i.e. BAKER: I prefer whole-grain rye flour, but it's not essential. Replies rossnroller 2010 September 30.

If you want to "switch over" to a different flour you can always scoop out a bit of starter a couple days before you bake, and feed it with the different flour.

My original sourdough starter was based on white unbleached flour. When you are just starting out, feeding a sourdough starter by weight (as in grams) can seem complicated and overwhelming, especially if you don’t have a kitchen scale on hand. The first thing I like to do is weigh the jars I’m using to find out their empty weight (without lid).

Use the weekly sourdough starter maintenance schedule if you plan to bake once or less per week.. Once a week, remove the jar of starter from the fridge and let it come to room temperature on the counter.Discard all but 25 grams that you will put into a clean jar. Starting on Day 4, we can use the same jar: discard down and add fresh flour and water.

Which means that non-starch alternative flours like almond flour or coconut flour are not options (none or limited starch in those).

Store it in a warm, draft free spot, loosely covering it with plastic or a clean kitchen towel. My dilemma is I don”t want to use white.

Also, which is better to use to feed my starter? up. Breadtopia Live Sourdough Starter: Breadtopia’s starter may have slightly different directions on how to get started with their starter, so be sure to read them first. Since a sourdough starter's beneficial organisms (yeasts and bacteria) eat the starches and sugars in flour… whatever you feed the starter needs to provide that starch.

Making an Incredible Sourdough Starter from Scratch Day One. Start with a small amount so you don't have to throw any away; just double the volume with each feeding. Feed your sourdough starter equal parts flour and water once a week. How to feed sourdough starter: Refrigerate your sourdough starter and feed it at least once a week. that’s already been gobbled up by the yeast) …to make way for new life in the form of fresh flour and water.

Thoughts anyone ! Here are the flours and flour mixes I chose for testing, which reflect some of the most commonly available options in stores. How to feed a sourdough starter by volume. Whole wheat flour is also more likely to play host to the yeast and bacteria needed to create a great sourdough starter because it hasn’t been stripped and processed as white flour has.

Thanks. SOURDOUGH STARTER FROM AMAZON. Category: Beginners.

What kind of flour should I use to feed my starter?

To the starter add 100 grams of filtered water and 100 grams of flour.

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