Sourdough Starter II

Sourdough Starter II

39
Glenda 0

"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."

Ingredients 2 d 2 h {{adjustedServings}} servings 310 cals

Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  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.
Tips & Tricks
Whole Wheat Honey Bread

See how to make moist, homemade whole-wheat bread in your bread machine.

How to Make the Sponge for Homemade Bread

Your sourdough starter is ready. Now it’s time to make the sponge.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 39

  1. 48 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Alydia Friend
4/8/2003

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.

WANDA25
5/15/2004

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!

LynnzR
10/24/2006

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.