How to Feed a Sourdough Starter with Whole Wheat or Freshly Milled Flour
Learn how to feed a sourdough starter using whole wheat or freshly milled flour. This easy method keeps your starter strong, active, and ready for baking. Perfect for beginners or anyone switching from all-purpose flour.
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Servings: 1 Jar
Equipment
- Clean Jar
- Wooden spoon
Ingredients
- 50 grams starter
- 50 grams whole wheat flour or freshly milled flour
- 50 grams water filtered or dechlorinated
Instructions
- Add the whole wheat flour or freshly milled flour to the jar with your sourdough starter.
- Pour the water over the flour.
- Stir until everything is fully combined. Cover loosely and leave it at room temperature for 4 to 6 hours, or until bubbly and doubled.
- Optional: You can occasionally feed with rye flour, which is high in natural yeast and gives your starter a flavor boost.
Notes
Switching Flour Types
- If your starter was originally built with all-purpose flour, you can switch to whole wheat or freshly milled flour at any time.
- Transition gradually by feeding half all-purpose and half whole wheat for a few feedings.
- After two or three feedings, your starter should be fully adapted to whole grain flour.
- Many bakers rotate between bread flour and whole wheat depending on what they’re baking.
Storing and Maintaining a Healthy Starter
- Keep your starter in a clean glass jar or crock.
- Store it at room temperature if baking daily, or refrigerate between bakes.
- Always feed it before refrigerating to keep it strong.
- If you notice hooch forming, stir it in or pour it off, then feed as usual.