Starter conversion from flour Type 550 to whole wheat flour
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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 |
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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. |
