Whole-Wheat Sourdough Starter *
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
yeast, active dry
|
|
| 1 ½ | cups |
water
lukewarm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
|
|
| 5 | ml |
yeast, active dry
|
|
| 355 | ml |
water
lukewarm |
|
Directions
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 to 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.
