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Sourdough Starter

 Sourdough Starter
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).
48 ServingsPrep: 10 min. + standing

Ingredients

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

Directions

  • In a covered 4-qt. glass, ceramic or plastic container, mix flour and
  • yeast. Gradually stir in warm water until smooth. Cover loosely with
  • a kitchen towel; let stand in a warm place 2-4 days or until mixture
  • is bubbly, sour smelling and a clear liquid has formed on top.
  • (Starter may darken, but if starter turns another color or develops
  • an offensive odor or mold, discard and start over.)
  • Cover tightly and refrigerate starter until ready to use. To keep
  • starter alive, use and replenish, or nourish starter, once every 1-2
  • weeks.
  • To use and replenish starter:
  • Stir to blend in any liquid on top. Remove amount of starter needed;
  • bring to room temperature before using. For each 1/2 cup starter
  • removed, add 1/2 cup flour and 1/2 cup warm water to the remaining
  • starter and stir until smooth. Cover loosely and let stand in a warm
  • place 1-2 days or until light and bubbly. Stir; cover tightly and
  • refrigerate.
  • To nourish starter:
  • Remove half of the starter. Stir in equal parts of flour and warm

2 of 2

Sourdough Starter (continued)

Directions (continued)

  • water; cover loosely and let stand in a warm place 1-2 days or until
  • light and bubbly. Stir; cover tightly and refrigerate. Yield: about
  • 3 cups.
Nutritional Facts: 1 tablespoon equals 19 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 4 g carbohydrate, trace fiber, 1 g protein.