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Archive for April 13th, 2011

Isn’t this the most beautiful sight? No? Well to me it is.  This jar means lots of breads, rolls, biscuits, waffles and pancakes to be eaten.  This is my wheat sourdough starter.  This starter is older then my daughter and almost as old as my son who is now 10.  I’ve nurtured it assuring its kept warm in winter, and not to hot in summer. Even protected it during hurricanes.  So long as I feed it properly, and keep it warm it’s been perfectly happy with me.

I’ll admit, starter and I did not have a pleasant beginning.  It intimidated me.  Thankfully this starter recipe has been very forgiving to me and we have become …on a bread level…best friends.

Whole Wheat Sourdough Starter

1 1/2 cups whole wheat flour

1 1/2 cups lukewarm water

1 1/2 tsp active yeast

Combine in glass jar or bowl.  Cover with loose lid or saran wrap with holes poked in to let gas escape.  Place in warm location and let culture for at least 18 hours.  Stir several times a day, or whenever you go into kitchen for coffee or kids requests.  To “feed” your starter, after using replace with 1 1/2 cups flour and 1 1/2 cups lukewarm water, stir and let culture 24 hours again before using.

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