Cuisinart 11-Cup Series - Manual (Page 40)

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12 ounces unbleached flour
2 ounces whole wheat flour
2 cups water (16 ounces)
1/4 teaspoon instant yeast
Simple Wheat Starter
Adapted from: Charles van Over, The Best Bread Ever:
Great Home Made Bread Using Your Food Processor, Broadway Books, 1997
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 • fiber 1g
A starter is a type of natural yeast that makes bread rise and gives it a full, rich fla-
vor. For best results, make this starter in a large, clear glass or plastic container (2-
quart) 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-quart 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 (70-72°F)
for 18 to 24 hours.
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.
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