Whole Wheat Sourdough Starter

by Amanda D.
(Atlanta, GA)

I have tried and failed repeatedly to make a nice loaf of whole wheat sourdough bread without resorting to mixing in white flour or commercial yeast... until now. :) I hybridized a starter from several of my attempts and scouring websites for ideas.

Glass containers work best for growing your starter. Plastic absorbs odors and metal containers may react with the starter. I use a wide mouth 1/2 gal and a wide mouth quart sized mason jar for my two starters... we eat a lot of bread! Here's my recipe for success!

Day 1:
* 3-4 Tbsp organic rye flour
* 3-4 Tbsp organic sprouted wheat flour
* Lukewarm, filtered water equal to amount of flour (I saved the water from the potatoes I boiled for supper - also organic)

Mix ingredients to the consistency of pancake batter in a glass container. Cover top of container with cheesecloth to keep out any trash or insects and to allow the fermenting gas room to expand. Set in a nice warm, not hot area that is out of the way.

Day 2:
* 3-4 Tbsp organic sprouted wheat flour
* lukewarm, potato water equal to amount of flour

Stir. Replace cheesecloth and set in a warm spot.

Day 3:
* same as day 2... stir well, should be nice and foamy and bubbly with a fermented beer smell by now. If not, try giving it a kick start by adding 1 packet commercial yeast with the warm water.

Day 4:
* Add enough flour and liquid so that there will be 1/2 cup starter remaining after you remove the amount of starter for your recipe (In my case, I removed 420 grams of starter.) Feed the remaining starter and set it a warm place for a couple of hours.

Refrigerate if you will not be using the starter within the next day or so... it only has to be fed once a week in the fridge. Starters have to be fed everyday if you leave them out.

Wishing you great success with your baking! We have achieved bread nirvana at my home!