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Sourdough Starter advice

Hello!

I have found a bag of Canadian extra strong wholemeal bread flour in the back of the freezer. I have other flour but I wondered if this would be better flour to use to make a new sourdough starter please?

I have tried to Google it but can't figure out if it's just OK or beneficial to use it? 😄

Many thanks!

Comments

  • Certainly ok, probably beneficial - but that might depend on your favoured method of making a starter! I do like to do the long, simple method, just flour, water & time (14 days) and fresh flour is best for that. 
    Angie - GC April 24 £432.06/£480: 2024 Fashion on the Ration Challenge: 10/68: (Money's just a substitute for time & talent...)
  • Certainly ok, probably beneficial - but that might depend on your favoured method of making a starter! I do like to do the long, simple method, just flour, water & time (14 days) and fresh flour is best for that. 
    Brilliant thank you! I can't remember how I did it last time, I'm still quite a newbie but I hate wastage so thought I'd check. It feels like bringing a new life into the world making these starters doesn't it, haha. I always feel it's quite a responsibility 😄 
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