Sourdough Hi Protein Bread
|Lukewarm water||2 Cup (32 tbs)|
|Active dry yeast||1|
|Whole wheat flour||2 Cup (32 tbs)|
Place water in a glass mixing bowl.
Sprinkle with yeast and stir with a wooden spoon until yeast is dissolved.
Add flour and beat until smooth.
Cover with a towel and let stand in a warm place (85°) for 48 hours.
Stir once or twice a day with a wooden spoon.
Remove enough dough for the recipe; stir equal amounts of flour and water (usually 1 cup flour and 1 cup lukewarm water) into the starter.
Let ferment about 5 hours, then cover and refrigerate in a clean, wide-mouthed glass container.
Used regularly and replenished about once a week, sourdough starter can be kept indefinitely.
Separation of the starter is normal; just stir with a wooden spoon thoroughly before using.
This sourdough method allows you to let your starter grow.
Every few days, let the mixture return to room temperature and add equal parts water and flour; let it ferment, then return to refrigerator.
If you have a large amount of sourdough starter on hand, you can make double or even triple-sized recipes.
For a different flavor, experiment with rye and oat flours.