1 tb Fermipan instant yeast (if using regular yeast, mix with the honey and 1/2 c of the water and let sit 15 minutes before combining with remaining water and adding to dry ingreds)
2 tsp honey
2&1/2 c whole wheat flour
2&1/2 c warm water
Using a wooden spoon, combine dry ingredients and add combined wet ingredients.
Place in large crock or gallon glass jar. Do not use any kind of metal container because the starter will react chemically with the metal.
Cover container with a damp cloth secured with a rubber band.
Keep the container at room temperature for 5 days. Stir it down each morning.
On the 5th day, add 1/4 c more warm water and 1/4 c more whole wheat flour. Let it stay at room temp till the 6th day.
It is ready to use or refrigerate on the 6th day. To store, place in a small crock or jar (no metal here either)) and refrigerate.
When you use 1 cup starter, replace it with 1 cup whole wheat flour and 1 cup water. Even if you do not use the starter weekly, be sure to discard 1 cup and replace it as above at least once a week to keep the starter fresh.
Use a wooden spoon to stir down the starter daily. Stirring daily is advisable, but not altogether necessary.
*From
Recipes for a Small Planet, by Ellen Buchman Ewald
I just add the starter to my dough mixture; I don't adjust the bread ingredients.
