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Title: Sourdough Starter -- Whole Wheat
Categories: Bread Primitive Natural
Yield: 1 Starter
| 1/2 | pk | Dry yeast |
| 1 | c | Lukewarm water |
| 1 | c | Whole wheat pastry flour |
Dissolve yeast in water and let sit for 15 minutes. Slowly add the flour and mix well. Place in scalded jar. Let sit at room temperature for several days, until fermented and bubbly. Stir well and refrigerate. Starter is now ready to feed for making bread. It is bes to feed starter every week or so, using an equivalent amount. If the starter ferments longer and liquid separates, just stir it back in, feed it and use it.
FEEDING YOUR SOURDOUGH STARTER: 1 c. of starter 2 c. warm water 2 c. whole wheat pastry flour.
Always use earthenware bowl to let starter. Do not use metal. Beat all the ingredients together with a fork. Remove fork. Let sit overnight.
Source: "THE NATURAL FARMS COOKBOOK", from Deaf Smith Organic Farms, Inc.
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