*  Exported from  MasterCook  *
 
                      WHOLE-WHEAT SOURDOUGH STARTER *
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Judy Vocelka-NFXS18B
    1 1/2   c            Whole wheat flour
    1       t            Active dry yeast
    1 1/2   c            Lukewarm water
 
   In a glass or ceramic bowl or jar that has been
   scalded, combine flour and yeast, add water and blend
   well. Cover with plastic wrap and pierce with fork to
   release gases. Place in a warm, draft-free location at
   an even 85F for 18-24 hrs; stir several times daily.
   Refrigerate until ready to use. If you have several
   starters, keep whole wheat separate from others to
   preserve its own distinctive flavor. Whole wheat
   starter does not have as much rising action as that
   made with white flour; you may have to plan longer
   rising times. To replenish, always use whole wheat
   flour.
  
 
 
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