Whole Wheat Sourdough Starter

Commercial yeast used in bread making can cause problems. Phytates, a naturally occurring ingredient in wheat, binds up nutrients in our bodies. Commercial leavenings remove only about 10 percent of these phytates. True sourdough leavening removes one hundred percent. Sourdough leavening breaks down complex carbohydrates into simple sugars for easy digestion, enhances natural enzyme activities, and enhances the friendly flora needed by the human digestive system.

Whole Wheat Sourdough Starter

Start with 2 cups of fresh ground, cooled, whole wheat flour and 2 1/2 cups of cool filtered water. Mix in a stainless steel or glass bowl, cover with a damp cloth and place in a cool, dark room. The next day, pour this mixture into a clean bowl and mix in 2 cups flour and 2 cups water. Store as before and repeat this "cleaning" and "feeding" cycle for seven days. After the seventh day the mixture can be stored in the refrigerator and "cleaned" just once a week and "fed" only when you use some of the starter for baking. For instance, when 8 cups of starter is used add 4 cups flour and 4 cups water back into the original starter, mix well and return it to the refrigerator.

Recipes

Wheat Sourdough Bread (to be completed)

Sourdough Pancakes

2 cups starter 1/4 cup honey

1 cup milk or water 1/4 cup oil

2 cups whole grain flour 1 tsp. baking powder

2 eggs 1/2 tsp. salt

Combine starter, milk or water, and flour in a large bowl and let sit overnight in a warm place. Add remaining ingredients when ready to cook and stir until smooth. Cook as for other panckes or waffles. (makes about 4 dozen pancakes)
Personal notes: When I make pancakes I add an extra egg to the above recipe. In place of the milk or water, I use 1 and 1/3 cups of water mixed with 2 heaping tablespoons of sweet dairy whey (premixed using a blender). I prefer to use a waffle iron to cook them. Leftover waffles can be kept in the refrigerator and popped in the toaster if wanting one later. In waffle form they also make a pretty good hotdog bun. (I know, hotdogs are not very good for you. But every now and then you have to satisfy some food cravings.)

Sourdough Biscuits

2 cups grain flour 2 tsp. baking powder

1 cup starter 1 tsp. baking soda

2/3 cup scalded and cooled milk 1/2 tsp. salt

1 TBS. honey 1/2 cup butter

Mix 1/2 cup flour, starter, milk, and honey in a large bowl. Cover loosely with wax paper and let sit in a warm place overnight or up to eighteen hours. Mix remaining flour, baking powder, baking soda, and salt and 'cut' butter in. Stir in starter mixture, adjust with flour or milk to make the correct consistency. Knead, a few strokes, on lightly floured board. Roll into a rectangle and cut with floured biscuit cutter. Bake on greased baking sheet for 10 - 12 minutes at 425F.
Personal notes: I've not yet made this recipe so cannot comment at this time.