How do you make sourdough starter from whole wheat flour?
You can make it from just whole wheat flour and water, nothing else. Mix about 50g flour with 50g water, cover loosely so gas can escape, and wait roughly 24 hours. Each day take around 10g of that and feed it with 50g fresh flour and 50g water; whole flour works best because the bran carries the wild yeast and bacteria you are cultivating. After several days you will see bubbles and smell acidity, which means it is coming alive.
Beantwortet von Hendrik, The Bread Code
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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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