|A practice in patience|
More or less a pound of whole wheat sponge starter ~
(a basics post)
1 3/4 c. warm water - 105 degrees or a little warmer.
1/4 tsp. yeast
16 oz. whole wheat flour
- Mix the water with the yeast, let sit five minutes.
- Mix in the flour well, knead or use the mixer - 1-2 minutes.
- Let sit at room temperature several hours. Use before it is ready to collapse.
- Or put in the fridge to use the next day.