Sour Wheat Starter

Name: Sour Wheat Starter
Yield: Yield: 1 pound 2 ounces (510 g)
Ingredients: ½ ounce (15 g) fresh yeast; 1 ounce (30 g) granulated sugar; 1 cup (240 ml) warm water (105° to 115°F/40° to 46°C); 8 ounces (225 g) whole wheat flour

Preparation info

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

½ ounce (15 g) fresh yeast
1 cup (240

Bread
Vegan

Method

In a plastic or crockery container with a large opening and plenty of room for expansion, dissolve the yeast in the water, then add the sugar. Stir in the flour using a wooden spoon; keep stirring until you have a smooth paste.
Cover loosely to allow gases to escape and let stand at approximately 80°F(26°C) for at least 2 to 3 days, preferably a little longer.