Thread: Sourdough starter and bread making tutorial

Can you use Wholemeal flour?

Originally Posted by gadgetman

Can you use Wholemeal flour?

Jeez don't ruin it!

You can use pretty much any flour but some are better than others . If you have to much starter you can just freeze it or use it for pancakes or even for coatings of chicken etc .
The fermentation removes / converts the Gluten so it is able to be used by the Celiacs / gluten intolerant lucky people .

Originally Posted by 2post

Attachment 134495
I made this yesterday.
I have dried my sour dough starter as I was starting to eat too much bread.
Once every so often is enough for me, but I’m looking forward to pictures of progress.
Good on you @Friwi

so just as a question , Just how did you dry out the Starter , dehydrator ? , oven ? .
The reason is I had not thought of using the starter as normal flour .

No sultanas, raisins or oranges, but chopped up and soaked some dates.



Added some standard flour for a kick off.



Bunged on the warm spot on top of my freezer in the office.

Yes you can use wholemeal flour if you want.
Good idea to use dates. That should work fine.

I started one this arvo....using town tap water, not ideal but have done it before and it went ok I just boiled it and left in a big open bowl to cool and evaporate.
Will see what happens, no better time to do this than now.

I spread some of it out on some plastic film and left it on the bench over night. It takes as long to revive as stating a new one so I would only recommend it if you’ve had your stater for a long time and it’s become special.
@gadgetman yes whole meal is what I use, I’d follow @Friwi advice though.

You can use honey as well in your starter and it is full of natural yeasts. That's how traditional mead starts if fermentation.

Not much going on in there this morning but I think it was too cool inside,topped up flour and water and left covered in the sun for a few hours and its off and racing with plenty of bubbles.

Good to see the interest in this topic. But be Warned it's as addictive as the black art of reloading.
Here are some links I've found useful.

https://www.youtube.com/channel/UC7e...MdiNYJg/videos

https://www.youtube.com/watch?v=BJEHsvW2J6M&t=195s

https://www.youtube.com/channel/UCRK...u44Uzvw/videos

and a couple of my attempts

Well as the supermarkets have flour but no yeast its going to be the go to bread!

Think I'll have to start again. Had a big drop in temperatures so freezer not having to work much so was warm surface was stone cold.

Originally Posted by gadgetman

Think I'll have to start again. Had a big drop in temperatures so freezer not having to work much so was warm surface was stone cold.

Don’t give up, only start again if it goes furry.

Originally Posted by 2post

Don’t give up, only start again if it goes furry.

It's separated with flour at bottom and liquid on top. No signs of life at all. Looks almost as dead as a politicians cranial cavity.