Which flour to use with bought starters?

meablauer

Hi all,

I was wondering if you have any opinions on which flour is best for sourdough baking when using the original San Francisco and Italian starters I bought on-line. I used an organic whole wheat flour to activate them but the recipes called for soft wheat four to bake the  bread, type which I could not find at my regular grocery store. Did you guys have really good results with a certain type of flour? My starters are very active and happy so I'm good there.

Thanks.

Category: 
Sourdough Baking
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178 users have voted.

Replies

slowmo 2009 June 30
Assuming that you're in Australia: I've used Kialla, Wallaby and Defiance flours to feed my Italian starters (from Ed Wood). All have been fine, except for a problem with Kialla last year when one of my starters became contaminated. Afterwards I noticed that the flour had a very faint trace of the same unpleasant odour that came from the contaminated starter. Multiple washings brought the starter back to full health.
At the moment I use one of the Italian cultures (Camaldino) for almost all of my baking with a wide range of recipes including rye/wheat breads. I use the same wheat flour for feeding and baking. I can't say that I've noticed any difference in the quality of the bread made with the three brands of flour.

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