5 c Flour 1 tb Butter or margarine
1 tb Sugar 1/2 ts Baking soda
1/2 tb Salt Water (warm)
For the starter: In a clean, SCALDED container, mix 2 cups of flour
and 1 cup of warm water. Cover with plastic wrap, and let stand at
room temperature for 2 – 3 days until an amber liquid forms. When
this happens, stir the starter and, following manufacturer’s
instructions, place in bread pan:
1/2 c Starter 3 c Flour 1 c Warm water 1 T Sugar 1/2 T Salt 1 T
Butter 1/2 t Baking Soda
Use the basic dough cycle. When cycle is completed, allow doughball
to rest and rise in ABM for a minimum of 4 hours. Six hours is
better. After the rest/rise time, bake using your machine’s
whole-wheat cycle.
Meanwhile, feed your starter with 1/2 cup flour, 1 cup warm water,
and 1 t sugar. Mix, cover, and place in refrigerator. Use or feed
on a regular basis to keep it alive and well. As your starter
matures and ages, it will develop its own unique flavor. Take care
of your starter, it will take care of you.
***
Recipe/technique by Wesley Pitts 12/31/94
Yields
1 loaf
