Whole Wheat Sourdough Starter

Recipe By:
Feather
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  • Yield 1 Serving
  • Level Medium

Here is a whole wheat sourdough starter for people who want to make bread using only whole grain or whole wheat products.
 

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon active dry yeast
  • 1 1/2 cups lukewarm water
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Directions

  1. 1. Note: Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour.
  2. 2. In a bowl or jar that has been scalded, combine the flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases.
  3. 3. Place in a warm, draft free location that stays within a range of 80 to 90 degrees F for 18 to 24 hours; stir several times daily.
  4. 4. Refrigerate until ready to use. If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor.
 
 
  • Did you know?

    Whole wheat flour will go bad quicker than your standard white all purpose flour. If you can't keep up with the feeding you can temporarily store the starter in the refrigerator, but for no more than two weeks with whole wheat starter.