Sprouted Wheat Flour

[Roll_Bones]

I found and bought a small bag of sprouted wheat flour today. I also found and bought a small bag of whole wheat flour.
I have been looking for something to make sourdough starter with.
I was also on the lookout for rye flour with no success.

My questions are as follows:

1) Can I make a starter with sprouted wheat flour?
2) Is sprouted wheat flour a good choice to use for my first starter. My own starter?

I am considering making two starters. One with sprouted whole wheat flour and one with whole wheat flour.
See which one does the best.

I am excited. And want to start a tradition.
Thanks in Advance for any suggestions or advice.

 

[pepperhead212]

You can try it, but I don't think that I would waste the sprouted wheat flour on making the starter. When making starters, a lot is thrown out, while the flavor is getting developed. I think I'd wait and use it in the bread.

Have you used the sprouted wheat flour before? Sprouted wheat gives the bread a unique and delicious flavor. I have a recipe that I have made for years, that sprouts 1/4 c wheat berries, so it's not really the flour, but the flavor is delicious.

 

[HeyItsSara]

I just made a batch of sprouted bread right now; it's rising even as we speak!

Agreed about it being wasted with sour dough

 

[Roll_Bones]

Thanks.
Yes, I'm very familiar with the waste the accompanies a starter.
However, I have been trying a new less waste method. I ruined my test starter the other day by turning on the oven and forgot it was in there.

Here's my less waste method I think will work just fine.

Instead of wasting a cup of flour a day, I will only waste a 1/4 cup a day.
Day 1 will start with 1/2 cup of flour and 1/2 cup of water. (I use a bit less)
Day 2 will use 1/4 cup flour and 1/4th cup of water.
I will feed this way until I get an active starter.
I will double feed on day 6 and 7 or as long as it takes.

I have found its very easy to start a starter if you have some starter on hand.
So if I get a very good bubbly cup or so, I can turn that into a larger amount for baking with three days or less notice.
I will waste 1/2 the amount of starter called for in most recipes for starter.

I think this will work. Also I can get sprouted wheat flour easily and I'm not to concerned about the waste or monetary loss.
My main concern is building a very good starter. It seems whole wheat and sprouted wheat are good choices for starter?
And is sprouted wheat any better that AP flour for making starter?

 

[Roll_Bones]

Oh.....I forgot the main reason.

I can add 1/4th cup of flour and 1/4th cup of water each day without discarding any starter. I can do this until I have enough to use.
Should work just fine?

 

[GotGarlic]

Oh.....I forgot the main reason.

I can add 1/4th cup of flour and 1/4th cup of water each day without discarding any starter. I can do this until I have enough to use.
Should work just fine?

I would say follow the recommended process until you get comfortable with it. Then you can try variations.

There are lots of ways to use starter discard - you don't have to throw it away. I know you can use it to make pancakes, waffles and crackers; there may be other things as well. The King Arthur Flour website has recipes for these.

 

[Roll_Bones]

Thanks GG.
I am trying to waste less flour.
I guess my question should have been or was:

Does sprouted wheat flour provide any advantage when making a starter.
I have not been able to locate whole wheat or rye flour but found wheat and sprouted wheat.

 

[GotGarlic]

Thanks GG.
I am trying to waste less flour.
I guess my question should have been or was:

Does sprouted wheat flour provide any advantage when making a starter.
I have not been able to locate whole wheat or rye flour but found wheat and sprouted wheat.

Most people use regular white flour for a starter. It works great. I don't see why a specialty flour would give better results. I think the advice you received above to use it when you make a dough would be the best way to go.

 

[Roll_Bones]

Most people use regular white flour for a starter. It works great. I don't see why a specialty flour would give better results. I think the advice you received above to use it when you make a dough would be the best way to go.

I actually got the recommendation Jack the baker (British) that you referred me to.
He recommended whole wheat and or Rye flour for the starter.

https://www.youtube.com/watch?v=_q61EdnpxuY

That it was a superior medium for starter.
And yes, the starter I have worked on so far have been with plain white unbleached flour.
Since I am learning (I have learned a lot) I feel very comfortable using less flour.
The measure stays the same, its the amount of flour I use that will change. I will still discard and add equal parts flour and water.

I am already doing things a bit my way. Making it my own way if you will.
Thanks for all the help here and in with other cooking info. It is much appreciated!
Note: Had I not turned the oven on and ruined my starter, I would have a working starter in the fridge.

 

[GotGarlic]

Good luck with the adventure [emoji2]

 

[FrankZ]

I'd suggest using whole wheat to start then shifting to white flour.

Also go by weight, not volume if you can. Waste can be minimal. For instance while I was getting going, I was using 30g starter, 30g flour and 30g water. So the discard was smaller than doing 60 or 100g starter to feed.

I made pancakes this morning with the discard, and likely will make them again tomorrow.