Post by Jody on Apr 28, 2018 16:03:00 GMT -8
Ingredients
1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups whole wheat flour
Directions
In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups whole wheat flour flour and cover
loosely.
Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary.
Place on cookie sheet in case of overflow. Check on occasionally.
When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any
other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready
to bake.
When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar.
So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until
bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol
base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful
sourdough flavor remains!
Sourdough starters improve with age, they used to be passed down generation to generation!
1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups whole wheat flour
Directions
In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups whole wheat flour flour and cover
loosely.
Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary.
Place on cookie sheet in case of overflow. Check on occasionally.
When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any
other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready
to bake.
When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar.
So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until
bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol
base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful
sourdough flavor remains!
Sourdough starters improve with age, they used to be passed down generation to generation!