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WHOLE-WHEAT SOURDOUGH STARTER

Category:    Bread, Sourdough, Starter
Yield:1 servings
 
           NFXS18B                             1 ts Active dry yeast
  1 1/2 c  Whole wheat flour               1 1/2 x  Lukewarm water
 
  In a glass or ceramic bowl or jar that has been scalded, combine flour and
  yeast, add water and blend well. Cover with plastic wrap and pierce with
  fork to release gases. Place in a warm, draft-free location at an even 85F
  for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If
  you have several starters, keep whole wheat separate from others to
  preserve its own distinctive flavor. 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.
 

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