Whole wheat sour dough starter
A few different sour dough starter instructions I've seen all say to phase out the whole wheat flour once the culture gets going, and feed the starter with white flour. Is there a reason for this?
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It could be because whole wheat flour tends to be a little more expensive and a little less versatile than white flour. They know that most people can keep white flour for their starter and also use it for other things, which makes it more likely that they'll use the recipe. While whole wheat flour is definitely quicker to go rancid than white flour....if you use the starter often, it shouldn't. I use half and half, and I love the complexity of the flavor.
According to King Arthur flour, you can feed it with whole wheat but there is an increased risk of attracting unfriendly bacteria and spoiling your batch of starter.
http://www.kingarthurflour.com/guides/sourdough/questions.html
Chad Robertson of Tartine Bakery continues to use half bread flour and whole wheat during development of the starter.
http://www.marthastewart.com/907240/chad-robertsons-tartine-country-bread