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This whole wheat sourdough starter is to be used with this whole wheat sourdough bread.
Whole Wheat Sourdough
Ingredients:
2 cups warm water
1 tablespoon of sugar
2 1/4 teaspoons or one packet active dry yeast
3 1/2 cups Whole Wheat Flour
Directions:
In a 4-quart nonmetallic container, dissolve yeast in warm water (110 to 115 degrees F); let stand 5 minutes. Add whole wheat flour and sugar. Stir until blended. The mixture will be thick; any remaining lumps will dissolve during the fermentation process. Cover loosely with plastic wrap.
Let stand in warm place for 5 days, stirring 2 to 3 times each day. The starter will rise and fall during the fermentation period; it becomes thinner as it stands. A temperature of 80 to 85 degrees F is best for developing the sour flavor. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir starter before using.
The starter can now be used for baking or placed in the refrigerator for later use.
To use the starter, measure out desired amount as specified in the recipe. Let refrigerated starter come to room temperature before using; this will take about 4 hours. Replenish remaining starter with 3 parts whole wheat flour to 2 parts water and 1 teaspoon sugar. Stir until blended, some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir and store in refrigerator.
Tip: If the starter is not used every week, stir in 1 teaspoon sugar to keep it active.
Used with permission: © Copyright 2009 Red Star Yeast. All Rights Reserved.
Ann Utley says
When you say to replenish starter with 3parts flour and 2 parts water what are the amounts
Cathy says
For example, you could take 1 Tbsp. starter, 2 Tbsp. water and 3 Tbsp. flour and mix to refresh. If you plan on baking right away, and not placing it back in the refrigerator, you will probably need to increase the amounts.
I typically refresh my whole wheat starter with 25-30 grams of starter, 60 grams of water and 90 grams of flour. Then, I let it sit for 6 hours or so until it is active, and place it back in the refrigerator or use it in a recipe. I don’t add any sugar.
If your starter is relative new, it make take 8 or more hours to become active after refreshing.
Andrea says
Hi – my house is 72-75 degrees on a hot day. Where do you recommend I place the starter to maintain the 80-85 degree temperature?
Cathy says
I would recommend finding the warmest place in your house away from drafts. It just needs to be kept at a warm temperature. 75 degrees will probably be fine.
Unless you have a proofer (some type of proofing box), that will reach 80 degrees, another option is to put it in the oven, turned off, with the light on and leave the door ajar. Although you probably wouldn’t want to do that for several days.
Here is the link to another post on creating a whole wheat sourdough starter. You might find this helpful: https://www.breadexperience.com/how-to-create-a-sourdough-starter-using-wholegrain-flour/