Whole Wheat Sourdough Starter

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This whole wheat sourdough starter is to be used with this whole wheat sourdough bread.

Whole Wheat Sourdough

Ingredients:
2 cups warm water
1 tablespoon of sugar
2 1/4 teaspoons or one packet active dry yeast
3 1/2 cups Whole Wheat Flour

Directions:

In a 4-quart nonmetallic container, dissolve yeast in warm water (110 to 115 degrees F); let stand 5 minutes. Add whole wheat flour and sugar. Stir until blended. The mixture will be thick; any remaining lumps will dissolve during the fermentation process. Cover loosely with plastic wrap.

Let stand in warm place for 5 days, stirring 2 to 3 times each day. The starter will rise and fall during the fermentation period; it becomes thinner as it stands. A temperature of 80 to 85 degrees F is best for developing the sour flavor. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir starter before using.

The starter can now be used for baking or placed in the refrigerator for later use.

To use the starter, measure out desired amount as specified in the recipe. Let refrigerated starter come to room temperature before using; this will take about 4 hours. Replenish remaining starter with 3 parts whole wheat flour to 2 parts water and 1 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 and store in refrigerator.

Tip: If the starter is not used every week, stir in 1 teaspoon sugar to keep it active.

Used with permission: © Copyright 2009 Red Star Yeast. All Rights Reserved.

Cathy

Cathy

Owner/Blogger at Bread Experience
Hello, I’m Cathy, the face behind the Bread Experience. I'm a project manager by profession. My job can be very stressful at times and I've found that baking bread is a wonderful stress reliever.

I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.

Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.
Cathy

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