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Sourdough Continued from Page 10 Whole-Wheat Starter 1 cup warm water (about 105 degrees)
1 teaspoon active dry yeast 1 cup whole-wheat flour In a large bowl or pitcher, combine all ingredients with a wooden or plastic spoon. Don’t worry if small lumps remain - fermentation will dissolve them. Cover with cloth or lid, slightly ajar. Set in a warm, draft-free place and let stand 12 to 20 hours, stirring occasionally. To use, remove starter needed for recipe. Replenish every seven to 14 days by stirring in equal amounts of water and whole-wheat flour. After replenishing, let stand overnight, then return to refrigerator. If a clear liquid forms on the top, simply stir it back into starter. Quick Sourdough Bread Makes 1 loaf 2 cups sourdough starter 1 tsp. dry yeast 3 T. warm water 3 T. sugar 1 yh tsp. salt 3 T. powdered sugar 2 T. melted shortening or cooking oil 3 to 4 cups all-purpose flour Measure out starter. In a separate bowl, dissolve yeast in warm water. Add to starter along with sugar, salt, powdered milk and
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