Sourdough Starter - Wheat6 Reviews
- Prep: 15 min
- Ready In: 15 min
“This starter is definitely my favorite active starter in my kitchen. It's working better than my white flour starter and yeast experiment.” - by ZEPHYRAZURE
Original recipe yields 1 cup
- In a glass or ceramic bowl, mix together the honey, 1/2 cup whole wheat flour, and 1/2 cup of water. Use a wooden spoon to stir. Cover lightly, and place in a warm place. Stir twice a day for 5 days.
- On the 6th day, mix in 1/2 cup of water and 1/2 cup of flour using a wooden spoon. Don't worry about lumps, for the yeast will eat them! Cover and let stand in a warm place to ferment for 1 day. When you get lots of bubbles and foam on top, you know the starter is active and ready to use. The starter will separate with the flour on the bottom and 'hootch,' a yellow liquid, on top. Just mix well before using or feeding.
- Store starter in a wide mouth glass jar. I use waxed paper and a rubber band in place of a lid, as metal utensils or containers will contaminate the starter. Once refrigerated, the starter only needs to be fed once a week. Use half, and feed the remaining half to keep it alive for the next time.
Amount Per Serving (1 total)
- 418 cal
- 2.2 g
- 90.2 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"Followed instructions and starter produced a heavy loaf that did not rise. Tried a different recipe that included throwing out half and "feeding" for several days and it worked much better...." See more"
"This starter works well with nature occuring yeast. It does not use store bought yeast. It produces a great bread as long as you baby the starter like it states in the directions...." See more"
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