I maintain my starter with all purpose flour. When I make bread with either white bread flour or all purpose flour, it rises beautifully. But whenever I try to use ordinary whole wheat flour the bread does not rise at all.
OK Should I be switching to whole wheat flour in my starter for a few feedings before using it in my bread? Or should I be using whole wheat bread flour or whole wheat pastry flour instead of regular whole wheat?
Thanks.
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I would reduce the percentage of whole wheat flour. Then you can get the best of both worlds - great oven spring and a whole wheat taste. If you do want 100 percent or majority whole wheat, experiment with different whole wheat flours. I found that small packages of the higher priced whole wheat flour tastes much better. As for rising with whole wheat flour, the higher the percentage the more density. Play around and get the best balance for you.