Whole wheat sourdough starter
A homemade whole wheat sourdough starter is ideal for all your whole wheat baking needs! Use your starter to make delicious whole wheat sourdough bread, or incorporate it into your breakfast muffins for a mild tangy, and nutty flavor.
Why you will love a whole wheat sourdough starter
- It is a must-have if you want to bake 100% whole wheat sourdough bread.
- It is just as easy to make as a regular sourdough starter.
- Whole wheat sourdough starter adds a rich and mildly nutty flavor to your bread.
- Once you have an active starter, you can make homemade whole wheat sourdough bread every day!
What you need to create one from scratch
Whole wheat flour: You need high-quality whole wheat flour to make a 100% whole wheat sourdough starter. I prefer to buy my flour from a local mill to ensure it is as minimally processed as possible and contains a variety of yeasts and beneficial bacteria.
Water: As long as you live in an area without chlorinated water, regular tap water works fine for making a whole wheat sourdough starter. You can use bottled water, but don’t use distilled water.
A jar: I prefer using a glass jar for my starter. Glass is easy to clean, and its transparency allows you to see if the starter is active or if the jar needs cleaning.
Kitchen scale: While sourdough starter is very forgiving, I highly recommend using a kitchen scale instead of measuring cups for your starter. Using weight rather than volume provides a more accurate measurement and yields better results.
How to make a whole wheat sourdough starter
Day one:
On the first day, combine flour and water in a bowl, mixing until everything is well combined, and the mixture is smooth and free of lumps. Transfer the mixture to a clean jar and loosely place the lid on top.
Day two:
You want your starter to grow as many wild yeasts as possible, so today, we focus on doing that without feeding it. However, that doesn’t mean you can’t help it by stirring fresh air into the mixture!
Day three:
It’s time for your first feeding! To feed your whole wheat sourdough starter, discard half of the mixture in your jar. Then, add fresh flour and water. Mix everything thoroughly, and be sure to scrape down the sides of the jar. Loosely cover the jar and let it sit for 24 hours to grow.
Day four:
Day four is similar to day three. All you need to do is feed your starter and wait for another 24 hours. Don’t expect much activity yet; everything still needs time to grow and develop.
Day five:
You might see bubbles of activity, but chances are that nothing has changed in the last 24 hours. That’s okay! Give your starter another feed and come back tomorrow.
Day six:
Today, you should start to see some activity! Give it another feed and come back tomorrow. Don’t forget to clean the sides of your jar to prevent mold from growing on your starter.
Day seven:
If your starter is active and bubbly today, that’s fantastic! However, if it’s not quite there yet, don’t worry; it can take a few more days to develop. Just continue to feed it as you have been, and check back tomorrow!
Day eight:
Today is the day to check if your whole wheat sourdough starter is ready for baking bread! First, feed your starter as you normally would. Take a small portion of the starter to perform the float test a few hours after feeding. I’ll explain what the float test is and how to do it below!
How do you use a whole wheat sourdough starter
You can use a whole wheat sourdough starter just like a traditional sourdough starter to bake your favorite sourdough bread. Since this starter is made exclusively with whole wheat flour, it’s ideal for creating a 100% whole wheat sourdough bread!
Recipes to make with whole wheat sourdough starter
Obviously, you can use your whole wheat sourdough starter to make whole wheat sourdough sandwich bread, but there are so many more recipes that you can make with your starter. Ideally, you want to look out for recipes that already have whole wheat flour in the ingredient list, like our sourdough onion bread and sourdough apple bread.
If you want to use up your discard, I like to make my sourdough banana muffins, apple sourdough muffins, and sourdough banana pancakes extra nutritious by adding whole wheat flour!
Our tips and tricks for your whole wheat sourdough starter
- Give your starter the time it needs to become active and grow enough yeast. Don’t feel discouraged if your starter needs more than eight days. It will get there, I promise! Just keep feeding it every day and store it at room temperature.
- Use mill-quality whole wheat flour for the best and quickest results. Never use bleached or high-processed flour because it contains fewer microbes needed to create a starter.
- Once your starter is active, you can keep it in the fridge if you don’t need to bake bread every day.
- If you don’t want to throw away your discard, you can use it in one of our discard recipes or dry your sourdough starter!
Frequently asked questions
Your whole wheat sourdough starter is ready for baking when it rises and falls after you feed it. If you’re unsure, you can perform the float test. Scoop a small amount of starter from your jar and place it in a glass of water. If the starter floats, it is ready to use!
When your starter is not quite ready yet, keep feeding and discarding it for a few more days, and try again! If you’re looking for more answers, check out our troubleshooting guide for sourdough starters.
Storage
If you’re a frequent baker, you’ll want to store your whole wheat sourdough starter at room temperature. This requires daily feeding to keep it from starving. However, if you only bake bread on the weekends, I recommend storing your starter in the fridge. Take it out of the fridge the night before you’re ready to bake, and give it a feeding. By the next morning, you should have a nice, bubbly starter.
Recipes with whole wheat flour
Whole wheat sourdough starter
Equipment
- 1 glass container
- 1 kitchen scale
Ingredients
- 4 cups whole wheat flour 500 grams
- water
Instructions
Day one:
- Add 1/2 cup of whole wheat flour and 1/4 cup of water to a bowl and mix until well combined.
- Transfer the mixture to a (glass) container and loosely place the lid on top.
Day two:
- Today you don’t have to feed your starter, but it is a good idea to stir it to incorporate fresh air.
- Place the lid back on top of your container and come back tomorrow.
Day three:
- It is time for its first feed. Take out half of your starter and add 1/2 cup of whole wheat flour and 1/4 cup of water.
- Mix until well combined, put on the lid and come back tomorrow.
Day four:
- Give your starter another feed by taking out half of the starter and add another 1/2 cup whole wheat flour and 1/4 water.
Day five:
- Take out half the starter mixture and stir in 1/2 cup of whole wheat flour and 1/4 cup of water. If your starter is a little too thick, you can add a little bit extra water.
Day six:
- You should start to see bubbles appear, but don’t worry if your starter needs more time.
- Remove half the starter from the jar, add another 1/2 cup of whole wheat flour and 1/4 cup of water, clean the inside of your jar and com e back tomorrow.
Day seven:
- If your starter starts to rise and fall after a feed, that’s great!! Keep feeding it by removing half, then add 1/2 cup whole wheat flour and 1/4 cup water and come back tomorrow to check if your starter is ready to bake!
Day eight:
- Today is the day! Your whole wheat sourdough starter should be bubbly and active, but especially if you live in a colder climate it can take a few more days. Keep feeding it like before, but today you want to check if your starter is ready.
- Take out a small portion of your starter and add it to a glass of water.
- If it floats, it is ready to make your favorite bread recipes!
Notes
- I like to have a large container where I keep the whole wheat flour for feeding. That way I never run out!
- Keep your starter in the fridge once it is active if you don’t want to feed it and bake bread every day.
I love this! It’s like a new friend or pet living in your fridge that makes some delicious morning toasts! Nothing like a gut-healthy bread!
I love sour dough bread and can’t wait to try this recipe and start making whole wheat sour dough!