How to make a wholemeal starter

Using the same steps as for the white starter on the previous page, these photos show how a new who looks as it develops. The nature of wholemeal flour means that it looks quite different from the white, it’s not as obviously bubbly, but the growth and texture is just as strong…

Day one: stirring it up
After 2 days
You can see the activity already building
Feeding again
Stir it up
Lumpy is fine, you don’t need to stir until smooth
Day four
Side on
Day six
Side on
Day seven
Side on

After seven days mine was strong enough to use. If you’re not sure, keep going with feeding and discarding for a few more days and keep building up the strength.