Sour Wheat Starter from The Professional Pastry Chef by Bo Friberg
In a plastic or crockery container with a large opening and plenty of room for expansion, dissolve the yeast in the water, then add the sugar. Stir in the flour using a wooden spoon; keep stirring ...
Ingredients
- 8 ounces (225 g) whole wheat flour
- 1 cup (240 ml) warm water (105° to 115°F/40° to 46°C)
- 1 ounce (30 g) granulated sugar
- ½ ounce (15 g) fresh yeast
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