Yemoos Nourishing Cultures Forum

I would like to use freshly milled flour to feed the sourdough...and have many types of grain (e.g. hard red spring and winter wheat, emmer, einkorn, kamut, etc.)....what type of grain would work best for the sourdough?

I had always assumed most flours work about the same with sourdough. Good question though, maybe there's differences? In my experience I haven't noticed anything so I wouldn't worry. There could be minor differences but have never read or heard about it. Whatever is most affordable, and then save the good stuff for the baking is what I'd say!

Thanks so much!

This is an "old" thread by now, but I'm new here, so just seeing it.

I've extensive experience with sourdough. My own culture is at least 10 years old. I've never fed it anything but all purpose flour. I tend to agree with aryaya - just feed it the most affordable, then use your special stuff when making bread! I've made all-white, whole-grain, spelt, etc., etc., but have always fed the started with all-purpose. For my all-white loaf (my favorite), I use a high-protein flour such as King Aurthur bread flour.

That said, I hear a great way to increase sourness in your bread is to feed your starter with rye flour.

Hi! This information is very important, since, to be honest, I didn't know about such a hint!