1 pk Yeast
1 1/2 c Warm water
1 tb Non fat powdered milk
1 c Flour, whole-grain wheat
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 repo. 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 is recommended
for use in peasant bread or other whole wheat recipes. Be careful not to
store for fermenting in an area that is over 90 degrees. If starter becomes
inactive sprinkle with a small amount of yeast and mix well. Lumps in
mixture will disappear with fermentation.
Yields
5 Servings