As I continue on and read about different flours that exist. Man alive, I had no idea there were so many different kinds of flour. You almost need a degree to understand why and in what circumstances you would need different kinds.

That all being said, I was tossed into a tailspin when the baker, Patrick Ryan talks about the flour he uses in his receipt. You makes his starter with Wholemeal flour and uses Strong white flour for his bread. To those in the UK that makes perfect sense, but when you start searching out these terms, I ended up at a dead end. Then my wife came home and I whined about the look of my starter and well, Dr. McColeman told me why I hit my dead end and within seconds of her intervening I had a chart in front of me showing what various names were in different countries. All to find out Wholemeal flour (U.K) is Whole wheat flour (CAN) and Strong white flour (U.K) is White bread flour (CAN), and most importantly… 50g of water is 50ml of water. These were all key things to know.

So, now i’ve got 2 versions of my starter; I’ve got 1 using Whole wheat and 1 using White bread flour. I am amazed at how this works and I am having so much fun watching this starter grow and how it pulls the natural yeast from the air.

Day 2

50g wholemeal flour

50g water

• To the sourdough starter add 50g wholemeal flour and 50g water. Stir together until fully combined.
• Cover and leave at room temperature overnight.

The adventure continues