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Whole Wheat Sourdough Starter

This healthy recipe comes from NDSU Extension Service.


•    2 1/4 tsp. active dry yeast
•    2 c. water
•    3 1/2 c. whole wheat flour
•    1 Tbsp sugar



In a 4-quart nonmetallic container, dissolve yeast in warm water (about 110 degrees); 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 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 tsp. 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. If not used every week, stir in 1 tsp. sugar to keep it active. Use as directed in recipes calling for starter. Usually 2 cups of starter can be substituted for 1 package of yeast, but the liquid in the recipe should be decreased by about 1 3/4 cup and the flour should be reduced by 1 cup.



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