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Sourdough Starter Recipe

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Some 25 years ago, I received this recipe and some starter from a good friend, who is now a neighbor. I use it to make many loaves of the Sourdough French Bread (recipe also in Recipe Finder).
TOTAL TIME: Prep: 10 min. + standing
MAKES:48 servings
TOTAL TIME: Prep: 10 min. + standing
MAKES: 48 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 2 cups all-purpose flour

Nutritional Facts

1 serving (1 tablespoon) equals 19 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 4 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a 4-qt. nonmetallic bowl, dissolve yeast in warm water. Add flour; stir until smooth. Cover with plastic wrap and let stand at room temperature to ferment for 48 hours, stirring once daily (mixture will become bubbly and rise, have "yeasty" sour aroma and a transparent yellow liquid will form on top).
  2. Use starter for your favorite sourdough recipes. The starter will keep in the refrigerator for up to 2 weeks. Use and replenish at least every 2 weeks. Replenish with equal amounts of flour and water to restore the volume; stir. Yield: about 3 cups.
Originally published as Sourdough Starter in Best of Country Breads 2000, p53

Nutritional Facts

1 serving (1 tablespoon) equals 19 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 4 g carbohydrate, trace fiber, 1 g protein.

Reviews for Sourdough Starter

AVERAGE RATING
   (3)
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MY REVIEW
Reviewed Oct. 26, 2010

To replenish the starter, add flour and water equal in volume to the amount of starter used (for example, if you take out 1 cup of starter, add in 1 cup each of flour and water). Stir well and let stand in a warm place (80-90 degrees) for 12 to 24 hours or until light and bubbly. Stir starter and then cover loosely and refrigerate. These instructions can be found in the Taste of Home Baking Book on page 374.

MY REVIEW
Reviewed Nov. 22, 2009

I'd also like to know how to replenish the starter??

MY REVIEW
Reviewed Nov. 14, 2009

I would like to know how to replenish the starter.

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