Sometimes bakers like to experiment with the flavor profiles of their starters by adding some whole wheat flour. Whole grains have more vitamins and minerals that the wild yeast tends to feed on rapidly. One word of caution- whole wheat-based starters tend to ferment more quickly so you'll need to be vigilant about refreshing it and storing it in the fridge between feedings that are more than just a few hours apart. You may also want to consider adding slightly more water to maintain a pancake batter-like consistency. (Whole wheat flour absorbs more water than all-purpose flour does.) You'll be experimenting a bit, but what a tasty adventure it will be! Kye@KAF

• Reply