tadfad

raffizack wrote...
You use wheat flour for sourdough starter?

tadfad wrote...
I read (in the urban homestead) that it's easiest to start with white flour, then gradually shift to wheat once it's established.

raffizack wrote...
Hm, I don't believe it. Wild yeasts and the bacteria are on the outer parts of the grain (the husk?) So I wonder, why white flour should be better. I use wholemeal flour. But my surprise was about using wheat flour and not rye. San Franciso sourdough is the type You make I guess?)