Whole Wheat Sourdough Starter

• 1/2 tsp. dry yeast
• 3/4 c. warm water (110 degrees F. 43 degrees C.)
• 3/4 c. whole wheat flour

Dissolve yeast in warm water. Stir in flour and mix well. Store in a clean, covered plastic container large enough to allow for expansion. Place in a warm area for 18-20 hours. Stir occasionally.

At this point starter may be stored in refrigerator and will be referred to as primary batter or starter.

Keep whole wheat starters separate from others starters to provide desired flavor and texture for different recipes. Keep starter active by adding equal portions of whole wheat flour and water at least once a week if starter is not replenished with normal use.