| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Breads, Sourdough | 1 | Servings | |
INGREDIENTS
| 1 | pk | Yeast |
| 1 1/2 | c | Warm water |
| 1 | tb | Non fat powdered milk |
| 1 | c | Flour, whole-grain wheat |
INSTRUCTIONS
Recipe by: FWDS07A Patricia Dwigans In a 2 quart glass mixing bowl dissolve yeast in water. Add milk and whole wheat flour. Mix thoroughly. Cover with a clean towel. Place in a warm location for 24 hours. Stir down mixture often. Mixture should be thick and bubbly. Starter is now ready to be used or stored in the refo. Replenish with equal amounts of warm water and whole wheat flour at last once a week. If a clear liquid collects on top of mixture stir down and use as directed. This starter isrecommended for use in peasant bread or other whole wheat recipes. Becareful not to store for fermenting in an area that is over 90 degrees. If starter becomes inactive sprinke with a small amount of yeast and mix well. Lumps in mixture will disappear with fermentation. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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