Starter conversion from flour Type 550 to whole wheat flour

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Step by step guide with pictures that shows the starter conversion from flour Type 550 to whole wheat flour

I am a recipe tester for Peter Reinhart’s new book * 01.09.2007

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Place starter in a small bowl Add cool water (10 – 21 °C)
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Stir to create a wet sponge Add whole wheat flour any grind
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Mix to form a new sponge or starter. Cover and ferment at room temperature.
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4 h at room temperature 8 h at room temperature. Then, refrigerate it overnight.
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Next morning after refrigerating Add cool water and stir to form a wet sponge
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Wet sponge after stirring. Add whole wheat flour.
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Mix. This should form a soft, smooth ball of dough. Give ball into a bowl.
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Begin of fermenting. After 6 hours, top view
Starter conversion from flour Type 550 to whole wheat flour Starter-Convert 017 The dough growed to at least 1 1/2 its original size. It was ready to be placed in the refrigerator.
It can now be used at any time. Hint: Stir or knead your starter each day even if you don’t feed it
After 6 hours.

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* 01.09.2007 Amazon-Affiliate-Link

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