Making whole wheat sourdough

These days I cannot be picky in the flour I use because of shortages at the markets. Though I found some whole wheat flour. I usually use white unbleached flour but since I could not source any I had to use the what I could find.

Using some warm water and flour that's all I need to start it. This culture started off as white unbleached flour sourdough but I started feeding it whole wheat flour and it's made the switch over to a new food source.

I heat up water on the gas stove for about 10 to 20 seconds. Just enough to have some warmth added to it instead of being room temperature.

After feeding I have some left over sourdough so I made a flat bread out of it. Using some olive juice for the liquid and for flour I used whole wheat,quinoa, almond and coconut flour. That way it's not so hard to bite into. If I just used whole wheat it would be a tough bread to eat dry.

Adding the juice gives the bowl a red color to it from the dark olives that used to be in the jar.

I mix it in and turns it a pink color. I would add more flour after seasoning.

I added garlic, onion, mix of herbs, turmeric, mustard and salt to give it extra flavour.

I mixed in three kinds of flour. I think adding diversity in flours gives the bread a better result.

Haha dough turned from pink to a dull brownish red. That turmeric really changes the color of what you use it with.

I greased up the pan that I will be cooking it all on. Using butter so it does not stick. Otherwise I'd have to spent a good amount of time scrubbing the pan afterwards.

I add the dough to the pan and spread it out the best I can without leaving bare spots.

I add it to the oven and bake at 350f for about 25 minutes on each side or until brown or burned hah.

After around 25 minutes I flip it and give it another 20 or so minutes.

And it's ready, has a strong sourdough taste but I like it like that. I'll eat it all in a couple days.