1/2 c Honey or brown sugar 1 c Whole-wheat flour
1/3 c Warm water 1 c White flour
2 Envelopes active dry yeast 1 tb Powdered ground ginger
2 c Milk
Stir 1 tb honey into warm water. Sprinkle yeast over and let stand in
warm place until doubled in size, about 10 minutes. Mix milk,
remaining honey, flours, ginger and yeast mixture. Place in plastic
or glas container about the size of a 5-quart ice cream bucket. Stir
with a wooden spoon or paddle. Cover loosely and let stand in a warm
place overnight. The next day, refrigerate. Stir each day with a
wooden spoon to retard spoilage. On the fifth day, measure out 1 cup
to bake with. Measure out 1 cup for gift. Feed remaining starter 1
cup white flour, 1 cup milk and 1/2 cup sugar. Stir well. Refrigerate
and stir daily. On the 10th day, measure out 1 cup, if desired, to
give to a firend. You should have enough leftover to use in a recipe,
plus extra to feed as before and refrigerate. Thereafter, use the
starter almost daily or as desired, feeding every five days.
Yields
1 servings