What type of flour and water should I use to start a sourdough starter (is whole wheat or all-purpose better)?

Question

What type of flour and water should you use for a sourdough starter? Compare whole wheat and all-purpose flour to see which is better for starting.

Answer 1

Whole wheat flour is generally better for starting a sourdough starter because it contains more natural yeasts and nutrients that promote fermentation. Use unbleached flour and non-chlorinated water.

Detailed Explanation:

Starting a sourdough starter involves cultivating wild yeasts and bacteria naturally present in flour. Whole wheat flour contains more of the bran and germ of the wheat kernel, which are rich in these microorganisms and nutrients they need to thrive. All-purpose flour, especially bleached varieties, has fewer of these beneficial components.

Here's a step-by-step guide:

1. Day 1: In a clean jar, mix 50 grams of whole wheat flour with 50 grams of non-chlorinated water (bottled or tap water that has sat out for 24 hours). Stir well until a thick paste forms.

2. Day 2: Cover the jar loosely (with a lid or cloth secured with a rubber band) and let it sit at room temperature (ideally around 70-75°F or 21-24°C) for 24 hours. You might not see any activity yet.

3. Day 3-7 (or longer): Discard half of the starter (50 grams) and feed it with 50 grams of fresh whole wheat flour and 50 grams of non-chlorinated water. Stir well and let it sit for another 24 hours. Repeat this process daily. You should start to see bubbles forming and the starter increasing in volume. The starter will also develop a slightly sour smell.

4. When to use: Once the starter is consistently doubling in size within 4-8 hours after feeding, it's ready to use for baking. The time it takes to mature can vary depending on environmental factors like temperature and humidity.

Pro Tip:

Use a rubber band to mark the initial level of your starter after feeding. This makes it easier to see how much it has risen and determine when it has doubled.