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Using Excess Wheat Germ to Boost Sourdough Starter
I recently started feeding my sourdough starter with wheat germ. Until I began milling wheat berries, using wheat germ in sourdough starter did not dawn on me. When I sift freshly milled flour I am left with a surplus of wheat germ. Even though it makes good compost, I hated to throw out the excess. I now store my excess wheat germ in a glass container in my refrigerator and have come up with a variety of uses for it–sourdough starter being one of them. I have found that wheat germ is a great enhancer of a sourdough starter for a few different reasons.
Feeding My Sourdough Starter
First things first, I want to tell you how I like to feed my sourdough starter so I can later explain adding wheat germ.
Being the least expensive option, I like AP flour to feed my starter. Then, when making my levains, I add freshly milled grains if I plan to incorporate whole wheat/grain into my bread recipe.
I eyeball measurements when feeding my sourdough starter but measure by weight when building my levains. This is the type of baker I am–I like to cook by my five senses, so I incorporate that type of artistry into my baking style when I can. I know that measuring is best in baking, but I find as long as I measure my levain, my sourdough starter is plenty strong to handle my lackadaisical feeding style.
When feeding my starter, I follow the 1:2:2 method loosely. I eyeball how much starter is in my glass jar and add flour until it looks to be about twice the height of the starter. Then I add a little water at a time to make a thick paste. If I plan to store my starter in the refridgerator I leave it thick (I’m guessing 75-80% hydration). If I plan to use the starter often, I keep it closer to 100% hydration – or a thick pancake batter.
I’ll explain how I work wheat germ into this feeding style below.
What is Wheat Germ?
Wheat germ is the nutrient-rich core of the wheat kernel, packed with vitamins, minerals, protein, and healthy fats. It’s a byproduct of milling whole wheat flour, as it’s often removed to extend shelf life. Known for its nutty flavor and fine texture, wheat germ is an excellent source of vitamin E, B vitamins, and antioxidants. It’s a versatile ingredient that enhances the flavor and nutritional value of baked goods, cereals, and even smoothies. However, because of its high oil content, it’s best stored in the refrigerator or freezer to prevent it from going rancid.
Why You Should Use Wheat Germ in Your Starter
Once I had extra wheat germ hanging around, I found that adding some wheat germ to my main starter has benefits.
Wheat germ has a subtly nutty and slightly sweet flavor that enhances the depth of baked goods without overpowering other ingredients. Its fine, slightly coarse texture makes it easy to incorporate into a variety of recipes, adding a pleasant heartiness. Packed with essential nutrients like vitamin E, B vitamins, protein, and healthy fats, wheat germ is a powerhouse ingredient that boosts flavor and nutrition.
When added to a sourdough starter, wheat germ offers even more benefits, from feeding the natural yeast to enhancing the final bake’s flavor and structure. Here are some key advantages of using wheat germ in sourdough starter:
- Boosts Fermentation: Wheat germ is rich in nutrients, including natural sugars and proteins, which serve as a food source for the wild yeast and bacteria in your starter, helping it thrive.
- Enhances Flavor: The nutty, earthy flavor of wheat germ adds complexity to your sourdough, giving the final loaf a deeper, richer taste.
- Improves Texture: The slight coarseness of wheat germ contributes to a heartier crumb and adds a subtle chewiness to your sourdough bread.
- Increases Nutritional Value: Adding wheat germ to your starter infuses your bread with essential nutrients like vitamin E, B vitamins, and healthy fats, making it more nutrient-dense.
- Reduces Waste: For home millers, incorporating wheat germ into your starter is a practical way to use this nutritious byproduct, reducing kitchen waste.
- Promotes Dough Strength: The protein in wheat germ supports gluten development, resulting in a more elastic and workable dough.
- Customizable Starter Profile: Regularly feeding your starter with wheat germ can subtly alter its microbial balance, potentially leading to unique flavor notes in your bakes.
From what I’ve learned, wheat germ does a tremendous job of boosting fermentation. To get a little nerdy on you, let’s talk through why this is.
Using wheat germ in sourdough starter boosts fermentation because it’s packed with nutrients that the wild yeast and bacteria in your sourdough starter feed on. It contains natural sugars, proteins, and minerals like phosphorus, magnesium, and potassium, which are essential for microbial activity. These components act as fuel, encouraging the yeast to produce carbon dioxide and the bacteria to produce lactic acid, both of which drive fermentation. Additionally, wheat germ’s fine texture makes it easy to integrate into the starter, ensuring the nutrients are readily accessible to the microbes. This can lead to a more active and vigorous starter, resulting in better rise and flavor in your bread.
Will Wheat Germ Make My Starter Ready Faster?
While wheat germ can help boost the fermentation activity in your sourdough starter by providing additional nutrients, it won’t necessarily make your starter ready much faster. The speed at which a starter becomes fully mature depends on various factors, such as temperature, hydration, and the overall health of the wild yeast and bacteria.
However, by feeding your starter wheat germ, you’re creating an environment that promotes stronger and more consistent fermentation. This could lead to a more active starter, which might produce more bubbles and rise faster over time. So, while wheat germ can help improve the activity of your starter, patience is still key for achieving the optimal balance of yeast and bacteria for the best sourdough results.

Tips for Sourdough Starter with Wheat Germ Success
- Avoid overloading the starter with wheat germ (it’s nutrient-dense but not a complete substitute for flour).
- Mix well to avoid clumping.
- Use freshly milled or high-quality wheat germ for the best results.
- Store wheat germ properly (it can go rancid quickly because of the oils).
Recipe Ideas Using Wheat Germ-Enriched Sourdough
Here are some applications where wheat germ will shine in sourdough recipes:
- Rustic whole-grain sourdough loaf
- Wheat crackers or flatbreads
- Sourdough oat pancakes or waffles
- Various sourdough muffins
- Crave Worthy Sourdough Oatmeal Raisin Cookies
How to Use Wheat Germ in Sourdough Starter
Here’s a quick quide on how to use wheat germ in sourdough starter. Play around with the amount of wheat germ you add until you find what works for you.
How to Incorporate Wheat Germ into Sourdough Starter Feedings
Equipment
Materials
- 50 grams sourdough starter (active, fed, and ready for a new feeding)
- 80 grams all-purpose flour
- 20 grams wheat germ use freshly milled wheat germ if you have it
- 100 grams water 70-80 grams if you want a stiff starter
Instructions
- In a clean jar, weigh out your starter50 grams sourdough starter
- Add your dry flours on top of your starter, either visually or by weight using the 1:2 or 1:1 ratio80 grams all-purpose flour, 20 grams wheat germ
- Add water a little at a time until you reach the right weight or consistency.100 grams water
- Mix the ingredients thoroughly. The consistency should be thick but spreadable, similar to a thick pancake batter. Or extra stiff if you want less hydration.
- Cover with a loosely fitting lid to allow airflow while preventing debris from entering. I like to place my Weck glass jar lid cracked on top for this step.
- Let your starter sit at room temperature for 4-6 hours, or until it shows signs of bubbling and growth. You should see the mixture rise and develop small bubbles when it’s ready to be used.Or, refrigerate if not planning to use it within 4-6 hours. You could use the refrigerated starter within 24 hours, or plan to feed again within a few weeks.
Notes
-
Wheat Germ Percentage:
The wheat germ provides extra nutrition for your starter, and adjusting the percentage (from 10-25%) allows you to experiment with different flavor profiles and fermentation activity. For a slightly milder taste, stay closer to the 10% range; for a more robust flavor, use 25%. -
Water Temperature:
Use room temperature water for the feeding. Too hot or cold water can shock the starter, affecting fermentation rates. Lukewarm water (around 75°F/24°C) is optimal if you’re looking to speed up the process a little. -
Consistency:
Aim for a consistency that’s a little thicker than pancake batter. If the mixture feels too dry, add a small splash of water to loosen it up. Conversely, if it’s too runny, add a bit more flour. -
Storage:
If you aren’t baking immediately, you can refrigerate your starter after it has fermented for the day. It will slow the fermentation process, and you can resume feeding it every 24-48 hours to maintain its health. -
Float Test/Next Steps:
After your starter has fermented and is bubbly, you can use it in baking or feed it again to strengthen it further for the next batch. Your starter should be bubbly, and when you test it (by dropping a small spoonful in water), it should float.
Do you freshly grind your flour like me? Have you tried using wheat germ in sourdough starter feedings? Let me know your thoughts on using wheat germ in sourdough starter in the comments below!
I hope this inspired you to feed your sourdough starter with wheat germ. Please let me know if you have questions! I’m here to help!