Hi again Chris, I'm sorry to hear you're having so much trouble getting your sourdough starter up and running! We do normally recommend that you begin the process with a whole grain flour, so feeding with whole wheat flour sounds like a good plan. Since you're already switching to whole wheat flour you might want to consider this alternative feeding routine, which increases the acidity of the starter and should help encourage yeast activity: Instead of feeding twice a day with the whole wheat flour, feed only once a day. You can also reduce the amount of flour and water fed as compared to starter, so the ratio of ingredient weights is 2 parts starter to 1 part flour and 1 part water. For example, you could save 4 ounces of starter and feed it 2 ounces of whole wheat flour and 2 ounces of water, once a day. Once the starter is rising predictably with this feeding schedule, I would switch back to feeding twice a day with all-purpose flour and the 1:1:1 ratio of ingredients. You may notice a lull when you switch the feeding routine, but once the starter is rising predictably with the all-purpose flour, then you should be good to go. 

Barb

• Reply