Does freshly milled whole grain flour activate sourdough starter faster?
Whole flour is great for starters because it has more natural microbes from the plant's surface, which can speed up activation. Just remember to use non-chlorinated water and keep your starter at 100% hydration (equal parts flour and water).
Answered by Hendrik, The Bread Code
From the book
Making a sourdough starter is very easy, all you need is a little bit of patience. It is in fact so easy that it can be summarized in a simple Flowchart 3.1 The flour you should use to bootstrap your starter is ideally a whole flour. You could use whole-wheat, whole-rye, whole-spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don’t worry, you can always change the flour later. Use whatever whole flour you already have at hand.
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