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    Starter: Whole Wheat Sourdough Starter


    Source of Recipe


    www.about.com

    List of Ingredients




    1 teaspoon active dry yeast
    1 1/2 cups whole wheat flour
    1 1/2 cups lukewarm water

    Recipe



    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 85ºF 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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