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Sourdough Starter

Fat.Freedom's picture
  Whole wheat flour 1 Cup (16 tbs)
  Dry yeast 1 Teaspoon
  Sugar 1 Teaspoon
  Warm water 1 1⁄2 Cup (24 tbs)

1. Mix all ingredients in a crock or glass container. DO NOT USE METAL. Leave overnight at room temperature.
2. In the morning, add 1 cup flour and enough water to make a thick batter.
3. Repeat second step for 2 or 3 days.
4. Allow the starter to sit for 1 to 3 days until it becomes active and bubbly.
5. It is now ready to use or to cover and store in the refrigerator.
6. To replenish: Each time you use your starter, replenish it with a mixture of equal parts of milk and flour (i.e. 1/2 cup flour and 1/2 cup milk). Leave it at room temperature several hours or overnight, until it again becomes full of bubbles, then cover and store in the refrigerator.
7. The starter is best if used at least once a week. If not used for 2 or 3 weeks, it may become too sour. Freshen it with a small amount of baking soda OR discard half of the starter and replenish it with 1 cup water and 1 cup flour.
8. You may freeze a good starter and allow it to stand at room temperature for 24 hours after it has thawed.

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Sourdough Starter Recipe