Sourdough Starter from Scratch · 🌾 From Oven to Market

Sourdough Starter from Scratch

I've never finished a starter before, and I want to start a new one so I can start making sourdough items. This may be a question for

@Henry Hunter

to answer, but I know there are a number of knowledgeable people out there who might also give me the answers I'm looking for.

First: Since I want to sell, I'll need to make sure I have enough starter for the 6x batch. I know the standard is to start and discard at 60g, but how much should I start with so I can make that many loaves at once?

Second: I've seen many posts about using different flours for starters. I plan on using Whole Wheat flour unless someone thinks something else is better for selling. I'd like to make the Country Sourdough be my base loaf if that changes opinions.

Third: I've seen people mention they have a stiff starter. What does that mean? Or should I just wait until I have a starter and have become comfortable with it before I learn about that?

Thanks for your help, everyone!

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Sourdough Starter from Scratch