The Baker's Hotline

February 1, 2019 at 10:55am

Hi Emilee! We're happy to let you know that we have a super helpful and thorough Sourdough Guide on our wesbite. (Bookmark it now — it's awesome!) We generally start with either whole wheat or whole rye and then feed it with all-purpose after that initial feeding, but you're welcome to use whole wheat for other feedings if you want to. Sometimes if a starter is sluggish, a feeding that's half whole wheat or whole rye can help perk it back up. Check out that guide for tons of tips, visuals, and an extensive FAQ's page. Happy baking! Annabelle@KAF
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