| 1 | Recipe by: fwds07a patricia dwigans in a 2 quart glass mixing bowl dissolve yeast in water. |
| 2 | Add milk and whole wheat flour. |
| 3 | Mix thoroughly. |
| 4 | Cover with a clean towel. |
| 5 | Place in a warm location for 24 hours. |
| 6 | Stir down mixture often. |
| 7 | Mixture should be thick and bubbly. |
| 8 | Starter is now ready to be used or stored in the refo. |
| 9 | Replenish with equal amounts of warm water and whole wheat flour at last once a week. |
| 10 | If a clear liquid collects on top of mixture stir down and use as directed. |
| 11 | This starter isrecommended for use in peasant bread or other whole wheat recipes. |
| 12 | Becareful not to store for fermenting in an area that is over 90 degrees. |
| 13 | If starter becomes inactive sprinke with a small amount of yeast and mix well. |
| 14 | Lumps in mixture will disappear with fermentation. |
