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Hi Elizabeth, I’m so glad your third sourdough bake turned out correctly! It’s so great to determine progress isn’t it? Entire wheat flour need to work properly During this recipe, it does have a tendency to absorb additional water than bread flour, therefore you possible will need to produce an adjustment, I'd get started with a five-ten% ad
The ratio of fermented starter to fresh new flour and water is critical in the development and servicing of the starter. This ratio is known as the refreshment ratio.[42][forty three] Higher refreshment ratios are connected with larger microbial stability from the sourdough.Take away and discard somewhere around 50 percent of your sourdough starter