What's the best flour to feed a sourdough starter?

In this video, I discuss an experiment that I performed to determine the best type of flour to use for feeding a sourdough starter. Thanks for watching!
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[@remlya]

What a wonderfully articulate and interesting video. Usually most are verbose and boring. Rare for me to watch 6 minutes of content straight through. Wish more were like you.

[@TheRegularChef]

That means a lot, I appreciate it! I’m glad you liked it!

[@TheGordonFryman]

Really awesome experiment! Here in Brazil we can't know for sure if a flour is unbleached or not (unless we buy organic, but that's pretty hard to come by), so seeing as the bleached worked just as fine as the others was a great relief! Thanks for trying this out for us! :D

[@TheRegularChef]

Interesting, I didn’t even realize that, well I’m glad it was helpful! Thanks a lot for watching!

[@Daniel-wx3qn]

Até onde sei as farinhas brasileiras não são branqueadas, isso parece ser coisa dos EUA

[@TheGordonFryman]

@@Daniel-wx3qn é mesmo? Puxa, espero que seja mesmo. É só que vendo toda essa história de unbleached flour e tal, acabei pesquisando e vendo algumas matérias falando que era usado alvejante para esbranquiçar nossas farinhas. Mas realmente meu conhecimento no assunto vai até aí haha

[@EmilyWYoruw]

Wow! I can really tell you really care for what you do. Some bakers just...back! Excellent and very informative video. Thanks

[@mrtech2259]

I made a sourdough starter from regular all purpose flour and tap water and it's wonderful.

[@boblewin7099]

Really appreciate all your help. I've been looking for a video that does just as you have shown. I appreciate the scientific method you used and keeping all things equal. This kind of confirmed what I've been doing building starters from various types of flours. Again thanks for your help

[@laurahernandez7531]

Wow! Excellent video. I ran out of bread flour the other day and haven’t been able to get it at the store due to the current situation so I have been keeping it alive with I bleached AP flour. Your video answers my question. I love the time lapse ! You are doing a great job. You just earned a new subscriber. Thank you! 😊

[@TheRegularChef]

Yeah I was surprised to see that bleached AP worked so well! Thanks though, I’m glad you enjoyed the video! Welcome to the channel!

[@ra77ish]

Thank you so much for making this video! I started my sourdough journey this last year and have been curious how different flours can affect your starter and loaves! Very interesting video, very well put together ❤️

[@akhoneybee9076]

Super helpful thank you! I’ve been attempting to start a new culture with all purpose unbleached and it’s slow going and not doing so well. I’m going to get some WW and rye flours to mix half and half with my AP. This will hopefully give it some more food to eat and boost it!

[@thecuckooviolinist7376]

This was super helpful! I want to start baking my own sourdough bread, and I was kinda lost choosing what types of flour to use since there are so many recipes out there! Thank you! This helped me make a decision!

[@lolam.9291]

I use 100% rye for my sourdough starter. It’s the only ancient grain I can afford 😳. What I like about it is the fact that it can maintain its peak for the longest time as compared to AP and WW flour… Thank you for the information 😁

[@evonnelai6758]

Nice video Charlie! I really like the crumb of the AP flour ☺️☺️

[@danemmerich6775]

Nice and short and very informative!! Great job!

[@TheRegularChef]

Thanks, I’m glad you enjoyed!

[@gogs760]

This is super informative! I love the experimental approach you took. I recently made a starter and I'm currently using 100% rye flour but I might switch to 50/50 rye and AP to see the difference! Thanks!

[@yangchen7982]

Thank you for this video!! Super helpful!!

[@seecesar]

Great video and info

[@Beepinsqueekin]

EXCELLENT VIDEO. ESPECIALLY the bleached white flour part. I see so many people say don't stir with metal utensils or use bleached all-purpose flour. I've personally debunked both of those opinions and am very happy to see the bleached flour experiment on this video.

[@MyAlbertC]

Very nice 👌 job, save me alot of time and help me answer my question. Keep up the excellent job and thank you for letting me post comment. 🤟

[@Benmelech]

Even my “lack of comprehension skills “understood this very detailed and simple teaching for this enlightening tutorial. 👏👏💕

[@meowmeow9831]

Great video man thanks a lot

[@RedRisotto]

Good job! On KZbin there are a lot of people sticking to the whole myth that sourdough starter "magically/randomly" happens from what's floating around in the air (natural yeast in the air... old couch dust... dried up cum rags (was that too much!? 😣) rat, cat and dog dandruff... unwashed dirty hands that have touched unwashed genitals... and spittle and coughs...) THE MAIN BASICS: Types of flour used, the water you use, and timing in feeding, and temperature of storage and age (and other factors that can be controlled.) Your farts, or your dog or cat throwing up on the floor next to you is not going to change your starter. It's dumb! Even a novice can make a bread better than most places where breads are sold today with a little bit of a learning curve. No, it's not going to be as good a wood-burning oven or s skilled baker. BUT it will be great and you make it yourself (and you know for sure that you washed your hands and didn't sneeze in the dough.)

[@jonnifjader]

So, so interesting! Thank you so much!! I learned very much from this as a beginner...

[@TheRegularChef]

No problem, I'm glad you found it helpful!

[@ariainman6691]

Very interesting. I use equal amounts of Whole Wheat, Rye, Spelt and Bread Flour combo always to feed my SDS since I like Whole Grains Bread.

[@gregorysakal8492]

Very helpful!

[@swiss4ever93]

Great insight!

[@anicole5206]

Interesting, thank you.

[@Calamitysuz]

Thanks, Charlie! All I've been able to get my hands on lately is white whole wheat or bleached AP, with the bleached AP being much easier to find, so this video came out at the perfect time.

[@jean-francoiscouillard8477]

I feed mine with buckwheat, rye, rice or khorosan flour (switching from time to time from one to the other)! I am curious to know, if we compare those to wheat flour (whatever type) what would be the differences!

[@chillinchevapchichi]

Thanks. Good video. I use spelt, after much experimentation.

[@jeannettekilozoMK880]

L Hey I ooo

[@elizabethr2908]

Thanks so much for making this video, it’s really helpful! ❤️ Can you please do a video on a sourdough starter comparison using pineapple juice and buttermilk instead of using water ?

[@michaelh2931]

Sprouted rye is my best. I discovered a good way to make my active starter really grow and become bubbly after a feeding. What I did is not feed my active starter for two days (48 hours), and then when I did feed it I gave it some good sprouted rye flour. The starter then tripled in height! Starving the starter for a couple of days made it real hungry and when I fed it it really grew. It never happened like that when I fed it every 24 hours. My starter is about 2 months old and I have never refrigerated it , yet. I keep it fed daily with a King Arthur AP flour and when I am ready to make a bread I starve it a couple of days and then give it a sprouted rye feeding in the morning and when it triples in height I make a flour and then refrigerate it after making the dough and folding it a few times over a few hours. The bread is high-hydration and is 30% rye and 70% bread flour.

[@108wee]

I heard someone did something similar but they did 72 hours instead of 48 hours. And that ended up really giving their starter a boost. My theory is that the extra time allows the yeast population to grow and multiply making it stronger next time its fed. Im trying the same with my starter hopefully it works because i really want to make bread soon.

[@rm6176]

Thank you for all your hints, and suggestion in past videos, it has help me improve my bread making skills, that and practice.

[@TheRegularChef]

No problem, I'm glad they helped!

[@taekin9781]

Great video 👍 haven't been able to find unbleached bread flour close by.

[@cooperanderson9097]

the outcome of the 100% whole wheat was puzzling to me, my home grown starter always rises the quickest and tallest with 100% whole wheat.

[@melanie.p.m3581]

For me it's very similar! Only the 100% Whole grain rye was growing much more.

[@alicantuncer4800]

@@melanie.p.m3581 same

[@dontmindme3882]

Same

[@fliss8443]

Is the starter 100% whole wheat , the dough 100 % or both? Im just beginning to work up a recipe and wonder if using whole wheat in the starter or in the dough will make a difference

[@spadealt456]

Hi sorry I know this was three years ago but I just started my started a few weeks ago with whole wheat and it’s doubling every 12 hours 🫠 I was hoping this video would help me figure it out 🤣 some preliminary research suggests whole wheat has more wild yeast or something?

[@jadedblackpill5009]

Good work sir!

[@TheRegularChef]

I appreciate it, thanks for watching!

[@macpow2]

What an informative video. I have only been making sourdough bread for a couple of months. I started using a friends recipe . But, I wanted more .... after using up all my starter I had to learn how to make my own from scratch. I found your site!! I have made some wonderful loaves and even have impressed the person who first taught me to Sourdough!! Thank you so much! During this Covid - 19 times I know many of us are going back to basics!! Thank You for your inspiration Chuck!!

[@joshuabrande2417]

So it really doesn't matter what type/kind of flour is used to feed the starter and it really doesn't matter which is used when baking the bread. This puts many minds at ease. There are literally hundreds of recipes for the same loaf of sourdough bread. Go ahead and play with your food.

[@wonsunparque4788]

Thanks for posting this video! I was wondering about this as well. I started growing my starter 3 weeks ago with 100% rye, then switched to 50% rye and 50% unbleached AP. After 3 weeks, it now triple in volume in 3 hours at around 80 degrees. I've always wondered about 100% bread flour feeding. Now that I've watched your video, I'm going to start transition my starter into 100% bread flour. Thanks!!

[@zalmantaichman3784]

great content, thank you !!! stay safe

[@TheRegularChef]

I’m glad you liked it, stay safe as well!

[@toxiczach35]

The Regular Chef e

[@dinnersandbowls4324]

Awesome video Man! Thanks for putting time and effort into this! I always wondered if that affects taste, I guess it does not!

[@stephaniegreisen9176]

Thank you ❤

[@gpong1]

Thank you so much for this. So much passion and dedication.

[@dominikn19]

Cool video! ✌️

[@malvanlondon8683]

Interesting video. Thanks. Was the flour used for the loaves (not the starter) white flour or wholemeal (aka Wholewheat) or a mixture of the two?

[@andrea3v]

Now that's some cool experiment! Thank you 🙏

[@xuseen90]

Be I’m h hm m Kkk ku m IM oo kB ku b in

[@rosa-lz6zf]

thank you for this video

[@TheRegularChef]

No problem, I'm glad you found it helpful!

[@gitausaxena]

You have gone a great job in doing this research. Keep it up. Did you any time tested millets. They are so tasty and healthy. Secondly sourdough is such a old technique that at that time white flour was definitely not available, as it is just about 150 years old. Millets were the oldest grains then came wheat . Can you also test for various millets or at least two three and share with us . As balancing health and flavour and health I would like to add millets and whole wheat , rather then white flour to my breads.

[@tnypco]

BRILLIANT - you once again took my thoughts and put em into action! (And saved me a lot of time and arguments).

[@tazwoh2002]

Hi Charlie, In the UK AP is commonly known as PLAIN Flour. Is there a preference to how much Protein the AP flour contains ? Since our AP flour is usually 9.7 - 10.4

[@SweetHopeCookies]

This was really interesting! My starter is about a year and a half old and how changed a dozen times, beginning with all bread flour, shifting to various mixtures with rye and wholewheat, back to all white and then mixed again. I’m now back to a 75% bread flour / 25% whole wheat. Based on your video and just for fun I think I’ll start shifting to white AP/rye. Thanks!

[@alanheaton2962]

Many thanks . That was a great experiment and really interesting and helpful .

[@TheRegularChef]

I appreciate it, I'm glad you found it helpful!

[@ani5neli765]

9

[@brooklyngiraffe]

This was so helpful! I was surprised to see the bleached AP did so well as a starter. But the chemical-y scent makes sense and doesn’t not make it want to use it. In your opinion does Einkorn make a good alternative to rye or wheat? Thanks!

[@TheRegularChef]

Yeah I was surprised to see that as well! But yeah definitely, assuming you're using whole grain Einkorn, it should act similarly to any other type of whole wheat flour

[@anitadoyle1762]

The Regular Chef N.C.

[@anitadoyle1762]

The Regular Chef was 6m

[@akhoneybee9076]

I think AP works best for established starters. I used to feed my established starter only unbleached AP and it did wonderfully, but I found that the same exact flour is no good for starting a new culture. It takes weeks and makes some unpleasant smells. It seems good for maintenance of a healthy culture but not much else.

[@robertkolbe3751]

Thanks for the nice video. What do you think about whole wheat spelt flour? It is easier to get for me than whole wheat flour. In general i guess that it should work similarly but i am not really sure. Cheers from Berlin

[@TheRegularChef]

Yeah I think it should work just about the same as whole wheat!

[@jakobw135]

Is it a good idea to add PROBIOTICS to the starter mix?

[@typower9]

Someone got me the wrong flour to add to my sourdough starter which I have kept going for several months. After adding it last night, reading the ingredients, I discovered it was self-raising flour (not evident from the name of the flour on the front of the packet). After a night and morning on the counter my starter seems to still be alive but more subdued than it would be if the right flour had been added. I wanted to make a sourdough pannetone. If i continue using the self-raising flour for the recipe will it eventually kill the sourdough and will I end up with a cakey texture and suboptimal rise? The only other flour I have is 100 rough wholemeal so not suitable at all.

[@grampy88]

So, I read that my King Arthur Bread Flour has Malted Barley flour in addition to the unbleached Hard Red wheat flour. Does anyone know if there would be an issue with this malted barley flour ? I’m reading what’s in all flours now to make sure my first starter is successful.

[@cobaltflame5408]

,,

[@justryan2070]

Ah, King Arthur. You must be ｒi ｃｈ Really though, king arthur is one of the most expensive brands. What matters the most is organic/not bleached since you want the natural yeast in the flour and wheat grown with pesticides often kill most of that. Barely flour would probably be fine but I'd try to get the starter going first then adjust it later with barley.

[@romy9480]

There honestly shouldn’t be an issue. I only use King Arthur and I feed my starter literally whatever (WW, Bread, AP, WWWF) and it eats it up. I actually like feeding my starter different kinds of flours because I think it help develop culture.

[@jyll.7132]

It'll help with fermentation. You'll get a nice evenly open crumb.

[@econ8134]

is the 50% rye version with whole grain rye or just rye?

[@kathyanderson7916]

Very informative video! We love TRC!!

[@Gus2vina]

This is great, thanks. Did you keep your dough in a warm environment during bulk fermentation throughout? Since some are more active than the others, could others have peaked early? I do appreciate though that you had to keep all other variables constant to do side by side comparisons but would be interested on your thoughts on this. Thx.

[@TheRegularChef]

Yes, I performed all of my bulk fermentations at 85F. I agree, based on the starter timelapses, it seems like some may have peaked earlier than others but like you said, I wanted to keep the process consistent among all of the loaves. However, once the dough was mixed, they all seemed to develop at the same rate, so I think those differences in the starters didn't translate as much to the actual dough.

[@Gus2vina]

The Regular Chef thanks. Your country loaf post is my GO-to recipe ad I even bought Chad Robertson’s book because of you :) I asked about starters because I love my Rye starter. Should I keep the dough warm too if I use an all-rye starter?

[@TheRegularChef]

That’s awesome, I’m glad you like it! But yeah, I’d treat everything the same way with a rye starter as you would with any other starter, so same temperatures and everything

[@houndjog]

I was hoping for pure rye, potato flour, spelt, einkorn and teff. Now that's a true experiment!

[@esraamohsen2316]

so interesting so entertaining THANK YOU

[@plowe7981]

Did you find the time for the bulk fermentation was similar for each starter?

[@TheRegularChef]

Yeah, I used the same bulk rise time for all of the starters and they all seemed to develop at the same rate!

[@concretefreeman]

I recently decided to try changing my 50/50 Whole Wheat / Bread flour starter to 100% Whole Wheat. It's used to only double in size taking about 5 hours at 80-85 F. Now with 100% WW it triples in size in only 4 hours at 80-85 F. The smell is not as nice, but I do not notice a difference in the taste of a finished loaf or the crumb texture, but I think oven spring has slightly improved. I'm using organic King Arthur for both flours. I will have to do some more experimenting. I've never tried any amount of AP flour, so maybe I'll see how a blend of that works for me. Thanks for doing this awesome experiment! I have more questions going through my head now than before I watched it, but that's a good thing.

[@user-ql2xn3tc4j]

ทท. .. น

[@davidkliewer5095]

I've been working on mine for 2 weeks. I'm using a 1:3:3 ratio using all purpose unbleached flour. It still isn't doubling in size or passing the float test. Let me know if you have any tips! I ordered some Bob's Red Mill Dark Rye from Amazon. My current starter bubbles, but doesn't expand much if at all. Can I try adding the Rye to the starter I'm working with now or do I need to completely start over? Also, what do you think about those starter kits that include a little bit of active cultures to add in the beginning? Have you seen those?

[@TheRegularChef]

I would just keep feeding regularly, and it should become more active over time! But yeah, I think that switching up the flours might help if you're still not seeing the results you want. You can just go ahead and switch flours at any time, it shouldn't have any negative effects. Also if you're using tap water, it's possible that it has a high chlorine content, which could be killing off your starter. So it wouldn't hurt to try using filtered water to see if that helps. Yeah I have seen those kits, but I haven't personally tried them because I just don't think they're really necessary. It might speed up the process, but generally it's not too hard to create a starter from scratch, even if it does take a bit of time and troubleshooting.

[@sylviasanchez5868]

Hello. What are your thoughts about combining whole grain teff flour and unbleached APF which has 14% protein? Thanks for any advice!

[@TheRegularChef]

Hmm, I'm not too familiar with teff flour, but it looks like it's some type of alternative grain. What would be the reasoning for mixing that with the APF rather than just using the APF on its own? Since the teff flour doesn't contain gluten, the final bread probably wouldn't turn out quite as well. You could definitely just feed with the APF on it's own though.

[@sylviasanchez5868]

The Regular Chef ok thanks! I just have 20 pounds of it as I make an Ethiopian bread called injera. Thanks for your prompt response!

[@shannonsperber6006]

can you use 1 to 1 flour for your starter?

[@matermark]

I saw you set a jar lid on top of each jar... would this give different results than if you used cheesecloth? And speaking of wild yeast, my house is really hot in the summer--85F or more--what would happen if I did this outdoors, and with cheesecloth? And finally, where would the results fall if I used white whole wheat flour and 10-25% of rye? Thanks.

[@TheRegularChef]

I like to use the lid just because it decreases the chances that any outside contamination would get in and cause mold to form. But technically, both methods should work the same, assuming your starter doesn't become contaminated. If you're doing it outside, I'd recommend using a lid rather than cheesecloth though since there are a lot of opportunities for contamination. But as long as your outdoor temp is relatively consistent, it should still work out fine! If it's very hot outside, your starter may rise and fall very quickly so you'd either need to feed more frequently or use a lower ratio of starter:flour:water to slow down the rise. As far as the flour types, I think that should work out fine! I've found that pretty much any type of flour works once your starter is active.

[@annp1424]

Help! What would you recommend when using dark rye flour?

[@TheRegularChef]

You should be able to use dark rye flour without any issues, that's the type of rye that I used for this experiment. What part of it do you need help with?

[@antoniastellini2425]

Great video! Question, can you make a sourdough with dry yeast as opposed to a starter?

[@TheRegularChef]

Thanks! Well by definition, it wouldn't be sourdough if you used dry yeast. Sourdough doesn't technically have to be sour, it just means that you use naturally cultivated yeast rather than commercial yeast. But if you want to make a more sour-tasting bread with commercial yeast, you could use a smaller amount of yeast and use longer fermentation times, but it'll still be significantly less sour than an actual sourdough bread would typically be. You could also use dry yeast in combination with a starter for an easier to control rise, while still maintaining some of the acidic flavor.

[@antoniastellini2425]

Ok thanks for responding, i watched your video many times, it is the best one I have watched, easy to understand. I have made the bread with your method successfully using a starter given to me by a friend. Also used my no knead ciabatta recipe with bread flour and dry yeast, but with your method and it came out really good as well, i like it because there is not too much of a wheat taste. Thanks again

[@jj9501]

Recently started baking sourdough breads and noticed my starter was growing too fast with the 100% rye flour and started to smell like acetone after 10hrs already. Part of it was also the 1:1:1 feeding ratio. Now I somstimes use only bread flour if I want to make a white bread but the starter is much more liquid with the white flour. Do you adjust your recipe to this? Don't know of this makes sense 😂

[@joeycarbone9540]

Just started feeding mine rye flour and the activity/growth is insane. Trying a loaf today with it, I've heard it makes the sourdough more "sour"

[@ItsRyanTurley]

Awesome Joey. So did you switch flours while your starter was already going? I just asked a similar question.

[@makennakauk4063]

You saved my ass, I started a starter with bleached flour by accident and I was worried because a lot of people said it was like a no go!

[@KYNDFOOD]

so helpful this video thank you really good video

[@jjjones4982]

I used organic sprouted whole wheat

[@handz5142]

@TheRegularChef is it alright if I use 50% all purpose flour, and 50% bread flour?

[@TheRegularChef]

Yeah that should be fine!

[@saimmonramalho1583]

My yeast is with ph 2.1 How do I leave with ph4.1?

[@Wolf-E-Romeo]

Thanks for this video! :D I use a regular white flour, I forgot if it said on the package if it was bleached or not (I have an air tight container I usually put it into and then discard the bag.) But I have created and maintained my starter using at least white flour. It was a bulk buy bag of flour, im guessing it was bleached. But this helped me to relax a little because so many people shame and say NO to the AP flour... I get it, its not "The best", but im not trying to bake for a king. I'm just trying to survive on loose change regularly.

[@ItsRyanTurley]

I’m 10 days into my own sourdough starter. It is finally starting to rise but takes about 10-12 hours to double. Is it ready to bake with? Also can I switch flours at this point?

[@TheRegularChef]

Yeah that sounds about right! As long as it's at least doubling in size, it should be ready to bake with. And yeah, you can definitely feel free to switch flours at any point.

[@briananderson3929]

Love the scientific approach! Keep up the great work.

[@vbbakery6577]

if RYE 1:1 Bread Flour?

[@ashleighrojas18]

I am curious why you used bleached ap flour instead of unbleached like you used in the mixes

[@TheRegularChef]

Unbleached all-purpose flour should behave very similarly to the unbleached bread flour since they're essentially the same, with just different levels of protein content. So I was more curious to see whether bleached all-purpose flour would work since it doesn't contain all of the natural yeast and bacteria that unbleached flour does.

[@justryan2070]

Was your AP flour in both 50-50 's the same bleached AP? Which Bread flour and bleached AP brands did you use? My white flours brands do not rise at all. Also, why does it look like all five loaves are the same color? Did you not use their respective flours and instead use the same exact flour for all of the bread doughs?

[@TheRegularChef]

I actually used unbleached king arthur all-purpose flour for the blends. And I also used king arthur unbleached bread flour. Yes, I used the same flour for all of the bread doughs because the goal of this experiment was just to test the effects of feeding the starters with different types of flours.

[@TheChefDQ]

Nice job Charlie. Question though, I was taught not to use tap water as it contains chlorine??

[@TheRegularChef]

It depends on your local tap water. Most people, including myself, can use tap water without any issues. But if your local tap water contains a lot of chlorine or other treatment chemicals, you may need to use bottled or filtered water, or let your tap water sit on the counter for several hours to allow the chlorine to evaporate out.

[@TheChefDQ]

@@TheRegularChef Thank you Chef.

[@yellowbird500]

I’m confused about the daily feeding schedule. If I’m feeding daily, should I feed it once every 24 hours, once every 12 hours, or when it reaches peak?

[@TheRegularChef]

You can just feed every 24 hours, and it'll be fine! Ideally though, you'll want to set up your feeding ratios so that it rises and falls in as close to 24 hours as possible.

[@rhondahauser6443]

What brand of All Purpose and Whole Wheat Flour do you use?

[@TheRegularChef]

I used King Arthur for both! The bleached all purpose flour was just a generic one from target.

[@rhondahauser6443]

The Regular Chef Thank you. I didn’t know if the Tartine bread maker used different brands of flour. I appreciate you response

[@mikeFolco]

I would propose that the type flour used is more important when starting a new starter. Every type of flour has a different bacterial and yeast flora. The different micro organism that gets to populate your mature starter is what gives it its specific flavor. Once the starter's population is established, it will not change easily as the current population will dominate any new types of yeast and bacteria and not allow them to flourish.

[@TheRegularChef]

Yeah I definitely agree, especially after seeing the results of this experiment. I'm planning to test different flours for starting a new starter in the near future.

[@mikeFolco]

@@TheRegularChef Sweet, I'm really curious to see if it actually matters.

[@johnrotich6415]

Cool

[@lilbitscandalus]

*What happens when starter seperates?!! ( HELP )* I'm a beginner and I made a starter...At 2nd day it seperated and I checked on Google and most of the articles said to stir the starter with the (as measured) flour and water.So I did but now it's the 4rd day and it's still seperating. On 2nd day itself it was seperating.. should I start over? Is my starter dead?! :(

[@TheRegularChef]

Hi, that's normal for it to separate occasionally, especially during the first week or so. As long as your starter is showing signs of activity (bubbles and/or rising), it isn't dead. Just stir the liquid in, and it should be fine

[@lilbitscandalus]

@@TheRegularChef Hi there.. Thankyou for responding. Actually there is no bubbles and rising in my starter now.. everything is disappeared

[@ClubLongshao]

You should try teff flour and spelt

[@13Luk6iul]

My starter is 100% rye :)

[@kemalasaridina1898]

My starter is a mixed breed between whole wheat and bread flour, it smells amazing. It's just a bit too active for my liking, and expensive. My 100% bread flour starter is more manageable.

[@Unicorn-jj1cz]

so is it ok to use any kind of flour? or does it have to be specific one?

[@mixed-media-2.0]

Yeah just use whatever flour you have.

[@Unicorn-jj1cz]

@@mixed-media-2.0 thank you

[@mixed-media-2.0]

@@Unicorn-jj1cz np! I actually use bleached ap flour and my starter is super bubbly/active.

[@Unicorn-jj1cz]

@@mixed-media-2.0 wow thats cool! I should try it

[@charleypreston290]

Would you recommend khorasan flour ?

[@TheRegularChef]

I've personally never tried it, but I would think it'll work fine for feeding your starter!

[@charleypreston290]

I seems to be working Well. Thank you !

[@blayne2029]

Nice video! Looks like you can feed it whatever you want.

[@kemalasaridina1898]

Okay, I'll start feeding my starter with AP flour from tomorrow on. Whole wheat is just damn expensive.

[@MissAllyson707]

If I start my starter with wheat flour, can I switch to all purpose flour?

[@houndjog]

No problem!

[@debramarvin]

Rye to create and then strong bread flour with a small percentage of rye

[@sharonflynn1744]

Omg. If I could only source more rye. I can get away without it in my starter but not in my bread.

[@Dianaevoni]

@@sharonflynn1744 Amazon currently has Rye flour in stock, though I doubt it will last long even though they are overcharging for it.

[@sharonflynn1744]

Dianaevoni Vegas Slot Machine Videos I did see that on Amazon and passed on it as I can wait till the price normalizes. My sourdough rye breads have been awesome though so I may experiment with other flours to see what I can do to duplicate. I will order from King Arthur when they have bread flour again in bulk. I have used Arrowsmith organic rye (rainbow blossom) and would buy that again when in stock. I like the nutty taste of teff as well. I’m new to this site and will be back to read more. I like it.

[@sharonflynn1744]

Yes that is what I like to do when the world is not upside down.

[@mayatollhouse]

I need to go to bed. Thought this was rob from rob and big😂

[@pault477]

That was a great deal of work.

[@jeffdunas6721]

What about RYE?

[@johnrotich6415]

That was a great expirement