Cultures For Health Whole Wheat Sourdough Starter

Description

Directions 1. Measure 1/4 cup of the dehydrated starter and place it in a non-reactive container. 2. Add 1/2 cup of warm water (around 80°F/27°C) and 1/2 cup of whole wheat flour. 3. Mix well, cover the container, and let it rest in a warm place for 24 hours. 4. After 24 hours, discard half of the starter and repeat the feeding process with fresh water and flour. 5. Repeat this process every 12 hours for 5-7 days until the starter is active and bubbly. 6. To use the starter, feed it 4-12 hours before baking. 7. For bread, mix 1 cup of active starter with 3 cups of flour and 1.5 cups of water. 8. Let it rest for 30 minutes, then knead and shape the dough. 9. Let it rise for 4-8 hours, then bake at 450°F (230°C) for 30-40 minutes. 10. To maintain the starter, feed it regularly and store it in the refrigerator between feedings.