Spelt is so yummy! I decided to hold steady with the current feeding schedule and ratio, continuing at a ratio of 1:1:1 every 12 hours. The quick and easy answer is whole wheat, organic flour will have the best chance of developing into a high-quality sourdough starter that you can nurture until the end of time. Again kamut flour is ideally used as a portion with strong bread flour. It’s handy to use a clear glass or translucent plastic container if you’ll be letting your starter rise in it, so you can track its progress. Perhaps you have roamed the baking forums on the internet where the real sourdough aficionados excel with their knowledge? If it is a more active flour, make note of how much quicker it fermented. The fermentation was quite active, and the finished proofed dough was light and bubbly. Even though a starter made with bread flour might rise higher in the jar than a starter made from all-purpose flour, both starters could have similar levels of microbial activity and fermentative power. If you don’t feel like reading on, here's the one-line conclusion: There’s no right answer. You can also feed when your starter begins to smell more alcoholic and pungent than pleasantly sour—an indicator of an excessive buildup of ethanol and acids as microbes exhaust available sugars. It’s advisable to feed a starter when it reaches its peak: the maximum height it will reach in its container, which is usually about double or triple the original volume. Hi I am new to sourdough bread making and getting better every time, one question I would like to try making my next loaves with Brown bread wheat flour, can I just replace same quantity as the white bread flour? To that end, I transferred my starters to fresh, clean jars at each feeding. Instead of choosing individuals flours that hold up best in a starter, we’ve found the most reliable brands for you to shop from. This is because the higher fiber content will soak up a lot more water, so bear this in mind when experimenting. I also had to decide on a feeding ratio. I would typically use 50:50 strong white bread flour:spelt flour, but if you are new to it, I would suggest starting with a lower portion of spelt flour. Rye flour is quite different and can make the dough very sticky. Sometimes starter is so thin and liquid-y that there’s not enough structure for it to expand; bubbles simply rise and escape. While sourdough starter can die under extreme circumstances (e.g., having been fed with boiling water), it’s actually really hard to kill. They're easy to maintain, easy to mix into a dough, and more straightforward to adapt into dough calculations for bread. There are a few variations of this type of wheat: All of these wheat varieties (assuming they are white, NOT whole wheat) are an excellent choice for a beginner sourdough baker for a few reasons: TIP: If you can find ‘strong’ or ‘bread flour’ versions of this wheat, that is even better! Is there something I should be doing to get more bubbling action? A stable sourdough starter will keep more or less indefinitely as long as you care for it. While you’re brewing your starter over the first few weeks, make sure to regularly incorporate the “hooch” or the liquid that forms on top of the starter instead of pouring it off. It also contains more free sugar, which speeds up the fermentation time. There are many different proteins found in wheat, which when hydrated, kneaded and/or fermented, produce gluten. As the name suggests, bread flour with its higher protein content is more suitable for baking bread than all-purpose flour. While sourdough purists will argue that using commercial yeast disqualifies your bread as “true” sourdough, hey, what’s in a name? I now always make sure I have some Palouse bread flour in my cabinet. So far, I'd succeeded in growing five distinct, mature starters from different flours or flour blends. The theory is, that using organic flour contains a slightly different profile of mineral content, and doesn’t contain the added chemicals in it. Their selection isn’t as vast as Bob’s Red Mill, but if you’re looking for organic flour to use for your main bread base, you can’t go wrong with King Arthur’s organic bread flour or white whole wheat. A diary of two weeks in the life of five sourdough starters made with different flours. The flour is unbleached, unbromated, non-irradiated with no additives. https://www.foodnetwork.com/.../how-to-make-sourdough-starter “I’ve gotten so many people who just started their starter this week,” she told me a few weeks ago. All samples showed some evidence of gas production. Cultivating a starter isn’t hard. All it requires is a healthy happy starter, good flour, good water, a bit of salt, gentle handling, patience, and understanding; understand your starter and how to use it and your are already on the right track. The all-purpose sample smelled strongly of chlorine initially, and later smelled like a rotten gym sock by the end of the day. I’m Italian but I leave in Sweden since a couple of years. In South Italy it’s really common the 100% durum wheat bread and I tried to bake it using a commercial durumvetemjöl (Kungsörnen).