RRD: Yes. This is really one of the remarkable things about starters, you can make them with many, many, kinds of milled grains and they converge (much of the time) on very similar microbial communities. To me this is as close a thing to magic as there is in the world. Well, this […]
We prefer that you stick to one type of flour per starter for the first 15 feedings; but after you submit your data, you can feed your starter whatever you like. As with so many other questions, there hasn’t been any formal research into the effect that a “change in diet” might have […]
I have a small mill. Do you want me to custom mill these grains and start them from strictly locally milled grain?
We LOVE that this question has been asked more than once! Our answer: a very resounding “YES, please”!
RRD: For sure. We love experiments. Try any grain, or acorn four if you have it. Hazelnut. We’d love to know.
The only flour we don’t recommend is self-rising flour, since it has baking soda and salt as additives.
EAM: Sourdough starters (especially those made with whole grain flours) contain minerals including potassium, phosphate, magnesium, and zinc. However, phytase and other plant compounds in flour bind these nutrients, preventing us from digesting them. The microbial digestive enzymes and low pH in sourdough starters both work to degrade phytic acid, releasing those micronutrients […]