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Whole-Wheat Sourdough Starter
Ingredients:
- 1 teaspoon Active dry yeast
- 1 1/2 cups Whole wheat flour
- 1 1/2 cups Lukewarm water
Instructions:
In a glass or ceramic bowl or jar that has been scalded, combine
flour and
yeast, add water and blend well. Cover with plastic wrap and pierce
with
fork to release gases. Place in a warm, draft-free location at
an even 85F
for 18-24 hrs; stir several times daily. Refrigerate until ready
to use.
If you have several starters, keep whole wheat separate from others
to
preserve its own distinctive flavor. Whole wheat starter does
not have as
much rising action as that made with white flour; you may have
to plan
longer rising times. To replenish, always use whole wheat flour.