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Sourdough starter but using Whole wheat flour?

post #1 of 3
8/1/07 at 5:57am
Thread Starter 
A few months ago I switched from from white flour to whole wheat for health reasons.

I would like to attempt a sourdough starter. My amateur beer making experience has me a little paranoid. Any experience with sourdough using whole wheat flour?
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post #2 of 3
8/1/07 at 10:06am
This is not an "official response, from a professional, gone to school baker." Way back in my, remote cabin in the wilderness, "back to mother earth, almost a hippie days" when my kids were young, I always had a sourdough pot on the kitchen counter, used often enough that it was left out, and fed every couple of days. I used either unbleached or whole wheat flour all the time, so it must have worked, I just don't remember clearly.

But, many, many years ago they certainly didn't have allpurpose, bleached flour for their sourdough!
I do remember that that the sourdough process, creates a complex carb, and higher protein in the bread.
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post #3 of 3
8/1/07 at 1:55pm
Thread Starter 
Good point.;) Thanks for sharing this.
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