Simple Wheat Starter
Adapted from: Charles van Over, The Best Bread Ever:
Great Home Made Bread Using Your Food Processor, Broadway Books, 1997
Makes about 5 cups (1.25L).
Preparation: 20 minutes, plus 3 to 4 days for fermentation.
A starter is a type of natural yeast that makes bread rise and gives it a full, rich flavour. For best results, make this starter in a large, clear glass or plastic container
12 | ounces (340g) unbleached flour | 2 | cups (500ml) water (16 ounces [500g]) |
2 | ounces (56g) whole wheat flour | 1/4 teaspoon (1ml) instant yeast |
In a small bowl, combine 1/2 cup (125ml) of each flour with 1 cup (250ml) of the water and the yeast. Stir well to blend; the mixture will be sticky and have the texture of wallpaper paste. Transfer to a
Uncover the starter; it will have almost doubled in bulk. Add 3/4 cup (185ml) of the all- purpose flour and 1/2 cup (125ml) of the water. Mark again with the level and time. Let sit at room temperature for 18 to 24 hours.
Uncover the starter; it will be doubled in bulk and full of bubbles. Discard half or give to a friend with directions. Add the remaining flours and water. Mix well. The mixture will have the consistency of thick pancake batter. If it is too thick, add more water – too thin, add more flour. Cover with plastic wrap. Mark the level and time, and let sit at room temperature for another 6 to 8 hours. The basic starter is now ready to use.
Nutritional analysis per half cup (125ml):
Calories 165 (from fat 3%) • pro. 5g • carbo. 34g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg • fiber 1g
35