kia ora from new zealand
i have been following your fantastic sourdough starter recipe and loving the bread i am baking. but i have discovered i should not be eating white flour.can i use wholewheat flour with the rye flour in my starter? or can u recommend a starter that doesn't need white flour!
nga mihi
janine
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Replies
Kia Ora to you too in Ao-te-aroa,
I can't see any problem with using wholemeal flour instead of white. As far as I know you can use almost any source of carbohydrate and sugars within reason.
The other question will be your bread making. If you use all wholemeal for that you will probably need to use a higher hydration because of the greater thirst of the flour. Also the bran etc in wholemeal makes it a bit more difficult to get a good rise because it affects the integrity of the gluten strands. The loaves tend to be denser, but extremely tasty in my view.
If you need to go gluten free, then you will have to search around for blogs on that topic. I am pretty sure there have been some threads on this site and a search for gluten free bread would find you other sources.
Hope this helps.
Farinam