Sourdough Starter II

Sourdough Starter II

38 Reviews 2 Pics
  • Prep

    5 m
  • Ready In

    2 d 2 h
Recipe by  Glenda

“Prepare the starter in a glass container. Store the covered container in the refrigerator when the starter is done. The starter dough may smell very sour and liquid may form on its surface, but this is normal. Stir the starter before each use. After using some of the starter, be sure 1 cup of starter is left in the container.”

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Adjust Servings

Original recipe yields 3 cups starter



  1. Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
  2. After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

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Reviews (38)

Rate This Recipe
Alydia Friend

Alydia Friend

This was an easy starter to make. I used the "San Fransisco Sourdough Bread" recipe and it was delicious. Just what I've been looking for.



I make approx. 30 loafs of bread a week during the summer for local farmers market. This is one of the best starters out there. And so do I. I make about 4 batchs of starter per week. Easy!



This was certainly easy to do. The first batch of starter made a very good loaf of bread. However, the amount of sugar (1/4 cup) called for to "feed" the starter seemed to be too much. The second loaf of bread turned out to be way too sweet. I will try reducing the amount of sugar in the next "feeding". I used the starter in both hand mixed and kneeded bread as well as a bread machine. In both cases the starter worked fine.

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Amount Per Serving (3 total)

  • Calories
  • 310 cal
  • 16%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 64.5 g
  • 21%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet



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Sourdough Starter I


next recipe:

Sourdough Drop Biscuits