Observations

A Photolog

Whole Wheat Sourdough Starter

This starter was adapted from Debra Wink’s excellent recipe. Be sure to keep your tools and containers clean. Loosely cover your container to allow for escaping gasses. Spatula down the sides of the container after mixing to avoid mold growth. We use pineapple juice instead of water the first few days to inhibit the growth of bad bacteria (which do not like an acidic environment). When the good bacteria (Lactobacillus) and natural yeast become established they lower the Ph of the culture enough that we can continue with just unchlorinated water.

Day 1 – Sat Jul 28 2018 9:00 am, 72 – 79 deg. F:

  • 2 tablespoons Central Milling Organic Whole Wheat HI-Pro Fine flour
  • 2 tablespoons Del Monte unsweetened pineapple juice with ascorbic acid

Mix. Cover with glass plate.

11:00 am stir, 5:00 pm stir, 9:30 pm stir

Day 2 – Sun Jul 29 8:30 am, 73 – 79 deg. F:

  • 2 tablespoons Central Milling Organic Whole Wheat HI-Pro Fine flour
  • 2 tablespoons Del Monte unsweetened pineapple juice with ascorbic acid

Mix. Cover with glass plate.

11:00 am stir, 6:30 pm stir, 9:30 pm stir

Day 3 – Mon Jul 30 2018 9:00 am, 72 – 80 deg. F:

  • 2 tablespoons Central Milling Organic Whole Wheat HI-Pro Fine flour
  • 2 tablespoons Del Monte unsweetened pineapple juice with ascorbic acid

Mix. Cover with glass plate.

5:00 pm stir (The culture had risen a bit in the bowl before it fell and was quite bubbly and fragrant, a good sign.)

Day 4 – Tue Jul 31 2018 10:00 am 72 – 80 deg F:

  • 100 g of the starter after stirring down. Discard the rest. Transfer to a tall jar to allow for expansion.
  • 50 g Central Milling Organic Whole Wheat HI-Pro Fine flour
  • 50 g spring water

Mix. Cover loosely to allow for gas escape.

Day 5 – Wed Aug 1 2018 9:00 am 74 – 78 deg F:

  • 120 g of the starter after stirring down. Discard the rest. Transfer to a tall jar to allow for expansion.
  • 60 g Central Milling Organic Whole Wheat HI-Pro Fine flour
  • 60 g spring water

Mix. Cover loosely to allow for gas escape.

Day 6 – Thu Aug 2 2018 10:00 am 75 – 80 deg F:

Today we bulk up the starter.

  • 240 g of the starter after stirring down. Discard the rest. Transfer to a tall jar to allow for expansion.
  • 120 g Central Milling Organic Whole Wheat HI-Pro Fine flour
  • 120 g spring water

Mix. Cover loosely to allow for gas escape.

(Later in the day the culture had risen to twice its original height in the jar before it fell, a good sign.)

Day 7 – Fri Aug 3 2018 10:00 am 74 – 80 deg F:

  • 100 g of the starter after stirring down. Discard the rest. Transfer to a tall jar to allow for expansion.
  • 100 g Central Milling Organic Whole Wheat HI-Pro Fine flour
  • 100 g spring water

Mix. Cover loosely to allow for gas escape.

After about 7 hours the starter has risen considerably and is full of bubbles. Looking good.

Day 8 – Sat Aug 4 2018 10:30 am 75  deg F:

  • 100 g of the starter after stirring down. Discard the rest. Transfer to a tall jar to allow for expansion.
  • 100 g Central Milling Organic Whole Wheat HI-Pro Fine flour
  • 100 g spring water

Mix. Cover loosely to allow for gas escape.

The culture is rising consistently each day and smelling fruity and yeasty. You can make bread with it now. You should continue the feeding process in this 1:1:1 ratio for about another week to fully develop the good yeasts (Saccharomyces cerevisiae, Candida milleri. C. holmii, S. cerevisiae, S. exiguus, Kazachstania exigua), good bacteria (Lactobacillus sanfranciscensis, L. pontis, L. brevis, L. fermentum, L. fructivorans, acetobacillus) and organic acids (lactic acid, acetic acid). We will end up with a starter with 100% hydration (water weight/flour weight ) x 100. Then you can refrigerate it. You will still need to feed it once a week. Take it out of the fridge a couple of days before baking, let it warm up, feed it twice a day, take enough for your leven, and put it back in the fridge.

Day 9 – Sun Aug 5 2018 8:30 am 75  deg F:

  • 100 g of the starter after stirring down. Discard the rest. Transfer to a tall jar to allow for expansion.
  • 100 g Central Milling Organic Whole Wheat HI-Pro Fine flour
  • 100 g spring water

Mix. Cover loosely to allow for gas escape.

Day 9 – 4:00 pm

Day 9 – 8:30 pm

Day 10 – Mon Aug 6 2018 11:15 am 72  deg F:

Day 10 – 9:30 pm

Day 11 – Tue Aug 7 2018 1:00 pm 74  deg F:

Day 11 – 11:30 pm

Day 12- Wed Aug 8 2018 1:30 pm 75  deg F:

Day 12 – 8:00 pm

Day 13- Thu Aug 9 2018 9:30 am 75  deg F:

Refrigerate

Day 14- Thu Aug 10 2018 1:30 pm 74  deg F:

Remove from fridge and let it warm up.

  • 100 g of the starter after stirring down. Discard the rest. Transfer to a tall jar to allow for expansion.
  • 100 g Central Milling Organic Whole Wheat HI-Pro Fine flour
  • 100 g spring water

Mix. Cover loosely to allow for gas escape.

Day 14- 7:30 pm

Whole Wheat Sourdough Bread

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