I was given a sourdough starter by a friend who bakes bread regularly. It was a potato and sugar based starter that I have converted slowly to a flour and water starter. It smells deliciously winey and I get flourey bubbles on top of a layer of hooch, but there is no movement in the bottom 3/4 of the starter which is composed of a flour slurry about 2x as thick as cream. When I make bread, the loaves are heavy.
My goal is to be able to make nice sourdough loaves from flour I have milled in my Nutramill grain mill. I usually sift out some of the bran because when I didn't sift the loaf was a brick.
I have been using organic unbleached Gold Medal flour (I live in SC, USA) to make my starter and I want to change over to an organic wheat/rye combo that I have freshly milled.
Should I just start out with the new flours along with a Tbs of my old starter, or should I introduce the whole grains slowly and still include some of the unbleached that it is used to?
This is a great forum and I am so glad I found you. Thanks for any suggestions about my starter or a recipe for the loaf. I am using a stoneware loaf pan at this time.