Ingredients

5 C. flour
1 Tbsp. sugar
1/2 Tbsp. salt
1 Tbsp. butter or margarine
1/2 tsp. baking soda
water (warm)

Cooking Instructions

For the starter: In a clean, scalded container, mix 2 C. of flour and 1 C. of warm water. Cover with plastic wrap, and let stand at room temperature for 2-3 days until an amber liquid forms. When this happens, stir the starter and, following manufacturer’s instructions, place in bread pan: 1/2 C. starter, 3 C. flour, 1 C. warm water, 1 Tbls. sugar, 1/2 Tbls. salt, 1 Tbls. butter, 1/2 tsp. baking soda. Use the basic dough cycle. When cycle is completed, allow dough ball to rest and rise in for a minimum of 4 hours. Six hours is better. After the rest/rise time, bake using your machine’s whole-wheat cycle. Meanwhile, feed your starter with 1/2 C. flour, 1 C. warm water, and 1 tsp. sugar. Mix, cover, and place in refrigerator. Use or feed on a regular basis to keep it alive and well. As your starter matures and ages, it will develop its own unique flavor.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)