Tip:
This makes a short dense loaf of bread with a great taste! Do not use this recipe on the Delay Timer
Program.
* Whole Wheat Sourdough Starter Recipe
Active Dry Yeast 21/4 tsp
Warm Water 2 cups
Whole Wheat Flour 3V2 cups
Sugar 1 tbsp
In a 4-quart container, (glass, pottery, plastic or stainless steel) dissolve yeast in warm water
(il 0°~115°F); let stand 5 minutes. Add whole wheat flour and sugar. Stir by hand until blended.
The mixture will be thick; any remaining lumps will dissolve during the fermentation process.
Cover loosely with plastic wrap or foil. Let stand in warm place for 5 days, stirring 2 or 3 times each
day. The starter will "rise and fall" during the fermentation period; it becomes thinner as it stands. A
temperature of 80°~85°F is best for the sour flavor to develop. An ideal place is on the counter next
to your range. When the starter is developed, it is bubbly and may have a yellow liquid layer on top;
stir into the starter before using. The starter can be used for baking or placed in the refrigerator for
later use.
To use starter, measure out desired amount as specified in the recipe. When refrigerated, let starter
come to room temperature before using; this will take about 4 hours. If you plan to bake in the morn-
ing, leave the starter out overnight.
Replenish remaining starter with 3 parts of whole wheat flour to 2 parts of water and 1 teaspoon
sugar; i.e., after using 3/4cup starter, replenish with 3/4 cup whole wheat flour, 1/2cup warm water
(110°~115°F) and I teaspoon sugar. If using 1 cup starter for Sourdough Cracked Wheat Hoagie
Buns, replenish with 1 cup whole wheat flour, 2/3cup warm water (110°~115°F) and I teaspoon
sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10
to 12 hours or overnight. The starter will rise and become bubbly. Stir, cover loosely with plastic wrap
or foil and then place in refrigerator to store.
Stir in 1 teaspoon sugar to keep it active if the starter is not used every week. The mixture will rise a
small amount while stored in the refrigerator.
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