This has got to be the best sourdough starter I have made to date! I've had many over the years and they have certainly been good; but this one out does them all.
1 cup warm water
1 tablespoon dry yeast
1/2 cup all-purpose flour
1/4 cup rye flour
1/4 cup wheat flour
dollop of honey, about a tablespoon
Dump all ingredients into a nice large jar; a half gallon canning jar is perfect!
Stir until smooth, although all the lumps do not have to be gone; the 'percolating' will work them out.
Let bubble and perk for about 24 hours, then add a cup of warm water and a cup of all-purpose flour. Let bubble for another day or so and make some bread from 1 cup of the batter. Replace with 1 cup warm water, 1 cup flour, plus a tablespoon each of rye and wheat flour. Stir. Let bubble for about a week and make some bread with a cup of the starter. The 'sour' will not be there yet, but your starter will still make good bread with great texture. Replace what you used with 1 cup warm water and 1 cup all-purpose flour. Let bubble another week.
The 'sour' should be in your starter now. Use your starter at least once a week, always replacing what you use. Every other use or so, add in a tablespoon of rye and/or wheat flour.
Have fun and enjoy your nummy starter.
1 cup warm water
1 tablespoon dry yeast
1/2 cup all-purpose flour
1/4 cup rye flour
1/4 cup wheat flour
dollop of honey, about a tablespoon
Dump all ingredients into a nice large jar; a half gallon canning jar is perfect!
Stir until smooth, although all the lumps do not have to be gone; the 'percolating' will work them out.
Let bubble and perk for about 24 hours, then add a cup of warm water and a cup of all-purpose flour. Let bubble for another day or so and make some bread from 1 cup of the batter. Replace with 1 cup warm water, 1 cup flour, plus a tablespoon each of rye and wheat flour. Stir. Let bubble for about a week and make some bread with a cup of the starter. The 'sour' will not be there yet, but your starter will still make good bread with great texture. Replace what you used with 1 cup warm water and 1 cup all-purpose flour. Let bubble another week.
The 'sour' should be in your starter now. Use your starter at least once a week, always replacing what you use. Every other use or so, add in a tablespoon of rye and/or wheat flour.
Have fun and enjoy your nummy starter.