Wheat Sourdough Starter
In parallel to my rye sourdough I have over the past week also started a sourdough based on wheat. As I understand it, wheat sourdoughs are more difficult to get started without supplements and don’t ferment as vigorously as rye sourdoughs. Nevertheless, in my case, again following a recipe from Martin Johansson’s wonderful blog, the process was pretty straight forward. Below is the description of Martin’s recipe and my own experiences developing the wheat sourdough.
35 g lukewarm water
25 g yogurt
50 g wheat flour
Stir gently every morning and evening
100 g lukewarm water
100 g wheat flour
Add new flour and water and stir.
If the sourdough has risen substantially it is ready
For my recipe I used “Milanaise Organic Unbleached All Purpose Flour White” that I bought at the Baldwin Naturals organic food market in Toronto. This flour is produced from cylinder-ground hard spring wheat. I figured I didn’t need high-protein bread flour to create the sourdough starter. It was the freshest package I could find, with a date stamp reading LOT1007201200. Many stores, even Baldwin Naturals, were selling flour more than six months old. I need to find a good store keeping fresh organic flour here in Toronto. Recommendations are welcome.
Instead of lukewarm water, I used filtered tap water at room temperature. Instead of yogurt, I used Pinehedge Farms Organic Light Kefir. I let the sourdough develop at room temperature, at 22-24 degrees C.
Having stirred the initial recipe (day 1) together I immediately noted that this was a much thicker batter than the early rye sourdough, but still not thick as a normal bread dough. The sourdough started to show signs of fermentation during day 3 (before any feeding had taken place). There was a fresh smell of wheat and later of apple. This is what it looked like.
I diverged slightly from the recipe by not starting feeding the sourdough until day 4. By then the sourdough had a pleasant taste of wheat and was slightly acidic. By day 4.5 the sourdough had separated slightly, with a layer of yellow liquid on top. That’s apparently normal. See photo below.
While there was some signs of fermentation the dough had not risen significantly, as I would have expected from the recipe. On the other hand the sourdough was still quite thin so I don’t think it could have risen much, even if there was intense fermentation present. I mean a dough can swell, but a thin batter, not so much. Had I mixed the ingredients wrong? If so, that should correct itself with repeated feeding. So I kept only 50 g of the sourdough and repeated the feeding step for day 3 in the recipe. The video below shows the consistency of the sourdough thereafter, much like pancake batter.
Twelve hours later (day 5) fermentation was clearly visible as a foam of bubbles at the surface, and it smelled nice as before. See photo below.
However, the sourdough had separated again. See photo below.
Also, the fermentation did not appear vigorous. So I feed again, this time with a slightly thicker mixture (less water). I was hoping that this would result in the sourdough to rise a little bit. Twelve hours later, by day 5.5, the sourdough looked like this. Now at least the sourdough did not separate, and there appeared to be quite some activity (bubbles), although the dough had not risen at all.
I kept feeding the sourdough at 24 hour intervals for another 2-3 days, but the state did not change significantly from day 5.5, so after that I put a freshly fed batch to work in my first loaf of sourdough bread. Read about that here (to be posted soon).