Operating instructions

1 360g unbleached flour

1 60g whole wheat flour

2 cups water (480ml)

1/4 teaspoon instant yeast

Simple Wheat Starter

Adapted from: Charles van Over, The Best Bread Ever:

Makes about 5 cups

Preparation: 20 minutes, plus 3 to 4 days for fermentation

Nutritional analysis per half cup:

Calories 165 (from fat 3%) • pro. 5g • carbo. 34g • fat 0g

sat. fat 0g • chol. 0mg • sod. 2mg • fibre 1g

A starter is a type of natural yeast that makes bread rise and gives it a full, rich

flavour. For best results, make this starter in a large, clear glass or plastic container

(2 litre) with graduated markings. Mark the level of your beginning starter with a

piece of tape and watch the gas bubbles develop as the yeast activates. Once the

starter has developed, store it in the refrigerator until you are ready to use it. The

starter must be fed once a week to keep it alive. Always feed a starter 2 to 4 hours

prior to using it. To feed the starter, remove it from the refrigerator; stir in 1 cup of

flour and 1/2 cup of water. The consistency should be like light pancake batter.

After feeding, leave the starter out at room temperature before using or refrigerating

it. SAF yeast is highly recommended for this and the other Artisan Bread recipes.

The starter process takes 42 to 56 hours before starter is ready to use.

In a small bowl, combine 1/2 cup of each flour with 1 cup of the water and the yeast.

Stir well to blend; the mixture will be sticky and have the texture of wallpaper paste. Transfer

to a 2 litre container and cover with plastic wrap. Mark the level of the starter and the time

mixed on the side of the container with masking tape. Let sit at room temperature (21 - 22°C)

for18to24hours.

Uncover the starter; it will have almost doubled in bulk. Add 3/4 cup of the all-purpose flour

and 1/2 cup of the water. Mark again with the level and time. Let sit at room temperature for

18 to 24 hours.

Uncover the starter; it will be doubled in bulk and full of bubbles. Discard half or give to a

friend with directions. Add the remaining flours and water. Mix well. The mixture will have the

consistency of thick pancake batter. If it is too thick, add more water – too thin, add more

flour. Cover with plastic wrap. Mark the level and time, and let sit at room temperature for

another 6 to 8 hours. The basic starter is now ready to use.