| 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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