*  Exported from  MasterCook II  *
 
                             Sourdough Starter
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:10
 Categories    : Breads - Yeast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      C             Warm Water
    1      Tbsp          Active Dry Yeast
    2      Tbsp          Honey
    1      C             All-Purpose Flour
    1      C             Whole-Wheat Flour
 
 In med. nonreactive bowl, combine warm water, yeast and honey.  Let
 stand abt. 10 minutes, or unitl it becomes foamy.  Using woooden spoon,
 stir in all-purpose flour and whole-wheat flour until smooth.
 
 Transfer mixture to nonreactive container, large enough to allow starter
 to double in bulk.  Cover and let stand in warm place 3 to 5 days,
 stirring mixture at least 3 times daily.  It will rise and fall, remain
 bubbly and have pleasant sour smell.
 
 When starter develops flavor and aroma that are pleasing to you, it is
 ready to use.  Starter will keep indefinitely if stored, tightly
 covered, in refrigerator.  It it develops orange or pink color, discard
 it.
 
 Once starter is made, it must be replenished at least once every 2-3
 wks. to keep it alive.  To replenish, remove 1 c. starter and discard.
 Add 1 c. flour and 1 c. tepid water to remaining starter, stirring until
 smooth.  Cover and let stand in warm place 8-10 hrs. before
 refrigerating it again.
 
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