I am starting a sourdough starter featured in the MJF magazine. I notice all the starters call for unbleached white flour. My question was do you have to use unbleached white flour to make it work?
I have been grinding my own wheat for 28 years to make bread. I use the Montana prairie gold. Its a light colored wheat and makes really good wheat flour. Would it mess up the sourdough starter if I used the prairie gold wheat instead or could I start with the white and feed it with wheat ? Have any of you ladies tried this before and did it turn out or did you get really nasty results?
Thanks for any help with this matter. I did mix up the starter as the recipe called for in MJF magazine. But will change it to whole wheat if its possible. Also has anyone ever seen where to buy the cute cast iron pot that it shows in the magazine they baked the bread in....that was really neat !
Bonnie thanks...I just went there and have been reading about the sourdough starter. But I have not found anyone using homeground fresh flour yet for the starter. I am on page 4 will keep reading thanks.
Thanks so much again Bonnie. I really appreciate your help.
Linda
Raspberry Run Farm Nubian Dairy Goats
Alee
True Blue Farmgirl
22942 Posts
Alee
Worland
Wy
USA
22942 Posts
Posted - Jan 18 2009 : 3:54:41 PM
You can grind your own and use that- MaryJane answers a similar question on the last page- it depends on the protein content whether it will work or not.
I just read that one. I finally make it to the end of that thread.....lol. I guess the Montana prairie gold wheat is considered a hard white wheat ??? I am not sure. I think I may try making the starter with the prairie gold wheat also. I already mixed the other one today using the unbleached white.
I just hate to waste the flour and throw it out if it doesn't work. The last 50 lb bag was really expensive. That being said I am off to start the whole wheat starter.
Linda, the Montana gold may take longer to bubble and rise. Montana brand wheat/flour is a good product. I don't believe they have an organic, or at least I've not seen it in the store. MaryJane recommends using organic flour for good reason, but it's not mandatory if you're having good luck with the Montana. Walmart supercenters used to carry the Montana wheat berries and when they discontinued it, I got 25# bags for $4. Vitamix got a good workout grinding it, since that's the only machine I have for grinding.
Carol
Moderator/MaryJane's Design Diva
452 Posts
Carol
Moscow
Idaho
USA
452 Posts
Posted - Jan 19 2009 : 09:39:52 AM
Hello girls. We have already started a topic about the sourdough bread (Bread the MaryJane Way - http://www.maryjanesfarm.org/snitz/topic.asp?TOPIC_ID=28238) which will remain at the top of the "Farm Kitchen" list of topics. Since we would like everyone to post in that topic so that your responses don't get lost, I'll lock this topic. Please respond to this topic there. Thank you! Carol
Farm Kitchen: Question about sourdough starter and flour
Question about sourdough starter and flour
Topic Locked
Posted - Jan 18 2009 : 3:04:13 PM
