Sourdough Whole Wheat Starter
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 cup whole wheat flour1/2 cup white wheat flour (or white)1/2 cup rye flour1 cup water
Mix flours with room temp water in glass or plastic container big enough for starter to double. Stir with wood or plastic utensil. Don't use metal. Cover with plastic wrap loosely or cheesecloth. Keep in warm area. Feed every 12 hours for 3 days. To feed, remove one cup of starter and discard (or use) and mix in 1/2 cup flour mixed with 1/2 cup room temp water. You can alternate which flour you use. After 3 days, feed once a day. It may take up to two weeks to get your starter as sour as you may want it. You can use the initially discarded starter in pancakes, pizza dough or bread recipes (with added yeast).
Refrigerate starter in plastic container with a lid (like a washed yogurt container) - put hole in lid so it can breathe. Feed once a week.
Makes 1 cup of available starter with 1/2 cup or so to continue the starter.
Number of Servings: 1
Recipe submitted by SparkPeople user KIERAE.
Refrigerate starter in plastic container with a lid (like a washed yogurt container) - put hole in lid so it can breathe. Feed once a week.
Makes 1 cup of available starter with 1/2 cup or so to continue the starter.
Number of Servings: 1
Recipe submitted by SparkPeople user KIERAE.
Nutritional Info Amount Per Serving
- Calories: 640.0
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 44.7 mg
- Total Carbs: 136.0 g
- Dietary Fiber: 24.0 g
- Protein: 22.0 g
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