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Whole-wheat sourdough starter
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| Artist: |
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| Categories: |
Appetizers, Bakery, Breads, Sourdough, Tarts & Pies |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Whole wheat flour | | 1
| tsp | Active dry yeast | | 1 1/2
| x | Lukewarm water |
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Procedures:
| 1 | In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. | | 2 | Cover with plastic wrap and pierce with fork to release gases. | | 3 | Place in a warm, draft-free location at an even 85f for 18-24 hrs; stir several times daily. | | 4 | Refrigerate until ready to use. | | 5 | If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. | | 6 | Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. | | 7 | To replenish, always use whole wheat flour. |
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