Whole-Wheat Sourdough Starter
Tips: It's best to use a digital kitchen scale to weigh all ingredients for accuracy. Flour can settle and cause volume measurements to vary.
It may take the sourdough starter 7 to 10 days to fully develop when the room temperature is lower than 70 degrees F. Try storing the starter in a warm spot in your home, such as the top of the hot water heater or in the laundry room.
If you have refrigerated your starter, a day or two before you are ready to bake bread, remove 4 ounces of the starter and allow it to sit at room temperature for 1 hour. Then feed it and wait 12 hours. If growth is strong, feed again and wait 4 to 6 hours before making bread. Otherwise, resume the 12-hour feeding schedule until the starter is at full strength.
Use 4 ounces of the whole-wheat starter to seed a new batch of starter that uses 100 percent all-purpose flour if you want to make white sourdough. After a few feedings, the white flour will have replaced the wheat.
If 8 ounces of starter is not enough for your recipe, don't discard the starter in excess of 4 ounces for a couple of feedings. Keep adding 4 ounces of flour and 4 ounces of water each cycle. Feed in this manner until you have the amount needed for the recipe.
To make ahead: Starter will keep, covered, in the refrigerator, but you need to refresh it by discarding half and feeding it at least once per week.