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Kevin J. Cheek
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In article >,
says...
> While I would ALWAYS counsel that you use an established culture from
> someone, if you must start one from scratch, I would start with Rye
> flour...at least until you get it established. Use plain, unbleached, Rye
> flour. Freshly ground, if you can get it, would be best. After you've got
> it going you can convert 'em to whatever flour you like.
I have a non-standard starter from a friend than uses potato flakes and
it makes fantastic bread. However I wanted to see what I could come up
with on my own. I was trying to do with whole wheat what you recommend
with rye - capture a starter and then shift to regular flour.
- Kevin Cheek
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