Recipe Details

Summary

Name: Whole-wheat Sourdough Starter

Category: Breads

1 1/2 c Whole wheat flour

1 ts Active dry yeast

1 1/2 x Lukewarm water

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.