Email to AnnK      

Recipe Categories: AnnK's HOME PAGEAPPETIZERS BeefandVenison BEVERAGES BREAD CAKESandPIES ChickenPoultry COOKIES CROCKPOT DESSERTS EggsCheeseBreakfast FISHandSEAFOOD FRUIT GroundBeef HAMandPORK HealthyRecipes JAMSandJELLIES Lamb PASTA PiesandPastries PRESERVES RICE SALADandDRESSING SaucesRubsButters SOUPSandSTEWS VEGETABLES VEGETARIAN

Whole Wheat Bread Starter

Byron loves the bread that results from using this starter. It has a lovely texture and just a little whang from the sourdough.





List of Ingredients



• 2 cups warm water
  
• 2 tablespoons honey
  
• 2 cups whole wheat flour
  






Instructions



1. Combine the water and honey in a bowl. Stir in the flour and beat until smooth.
   
2. Cover with a doubled piece of cheesecloth or a clean dishtowel and set aside in a warm place until the sponge becomes bubbly. Let the sponge "work" for two days. Add up to 2 more cups of both warm water and flour. Allow the sponge to proof overnight.
   
3. Replenish with equal amounts of flour and water.
   






Final Comments


This is from America's Bread Book by Mary Gubser.