Fantastic use of sourdough! Can't wait to try 'em! Here's a question about sourdough starters in general. Why does my starter, when made with whole wheat or white whole wheat flour, fail after the first week or two, but doesn't when made with all purpose flour? By fail, I mean it smells bitter, not like the slightly sweet, yeasty aroma of AP batches. It won't bubble much, it has much more alcohol-laden water on it, and it's a dark murky liquid. Could it be the germ and hull of WW and WWW flours that mess it up? I've been able to revive an almost-failed batch before, but I had to use AP flour only. The reason I wanted to use WW or WWW is my belief that the process of being immersed in liquid is what tenderizes the whole grain, that it is not so dry and heavy when the baked good is pulled out of the oven. Isn't that why KAF's WW Brownie recipe needs to rest at least over night??? Thanks so much for all you've taught me these last couple of years! Wish I would have found you decades ago!!! Rather than make a whole-grain starter, which is more difficult to maintain due to the effect of the increased minerals (and bran) in whole grains - why not make your whole-grain doughs as "soakers," where you soak the flour or flaked grains overnight before using in your recipe? If what you're after is tenderizing, this would accomplish the same thing without you having to worry about maintaining a whole-grain starter. Worth a try? PJH

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