Uploaded February 2025 | Updated September 2026, 12 hours ago

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Want to transition your whole wheat sourdough starter to a white flour starter? In this video, I’ll walk you through the simple steps to gradually switch from whole wheat to white flour while maintaining a strong, active starter. This process ensures your starter adapts smoothly without losing its fermentation power or flavor.

Ingredients:

Day 1 Morning: 15g Whole wheat starter, 20g Filtered water, 10g White flour, 10g Whole wheat flour.

Day 1 Evening: 15g Starter, 20g Filtered water, 15g White flour, 5g Whole wheat flour.

Day 2 Morning: 10g Starter, 20g Filtered water, 17g White flour, 3g Whole wheat flour.

Day 2 Evening: 10g Starter, 20g Filtered water, 17g White flour, 3g Whole wheat flour

Sourdough Home: amzn.to/3WiXdF5
Big kitchen scale: amzn.to/3CAl6kO

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0:00 - Intro
0:19 - Explanation
0:48 - Day 1 Morning Feeding
1:20 - Day 1 Evening Feeding
1:49 - Day 2 Morning Feeding
2:13 - Day 2 Evening Feeding
2:36 - Feeding for Bread

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