1 cup warm water heated to about 105 degrees
1 teaspoon active dry yeast
1 cup whole wheat flour
Mix all the ingredients in a large 4 cup container, giving plenty of room to stir it up and mix it up as you keep the starter going. All you do is just mix all the ingredients together and let it stand about 12 to 20 hours.
Your starter will be ready to use within half a day or 20 hours, call it two days. Longer it sits out the stronger the sourdough flavor will be.
I use a plastic swizzle stick to stir around the starter ingredients. It makes it really easy, because you don’t have to pull off the dried flour off a spoon, when you’re either mixing it, stirring it or whatever.
The properly taken care of, you can keep a starter going for months, just by adding a little bit more flour and water to it, ( equal proportions), when you use it.
This recipe makes about one and a half cups of whole wheat sourdough starter.
Recipe was taken from a fabulous sourdough book from HP books called the sourdough cookbook by Rita Davenport. I recommend that if you love sourdough cooking which I do, after my now ex- mother in law it was pretty good when she was good introduced me to when I was first married many years ago.
You can use the starter in any recipe that calls for sourdough starter.
Paulette Le Pore Motzko
January 8th, 2016