sourdough starter

★★★★★ 4 Reviews
colleenlucky7 avatar
By Colleen Sowa
from La Crosse, WI

This is not a bread recipe, it is a sourdough starter recipe. Make this ahead of bread baking day, and just keep "feeding" it to make more starter. Make your favorite bread recipes using this starter. You will discover that as you make more starter and bake more breads... that the yeast in the air will help you make better breads each time! Good luck and have fun with this! I put two links adddresses at the bottom of my ingredients list the first one is for making sourdough bread, the second is for making sweet sourdough rolls/fillings/frosting

★★★★★ 4 Reviews
serves 7-1/2 cups of starter
method No-Cook or Other

Ingredients For sourdough starter

  • SOURDOUGH STARTER
  • 2 1/4 c
    flour
  • 1 Tbsp
    salt
  • 2 1/2 Tbsp
    sugar
  • 1/4 tsp
    dry yeast
  • 1 1/2 c
    warm water (90 degrees)
  • 1 Tbsp
    vinegar
  • TO ADD TO STARTER
  • 2 c
    water, warm (90 degrees)
  • 2 1/2 c
    flour
  • LINK ADDRESS TO BREAD RECIPE
  • .
  • HTTP://WWW.JUSTAPINCH.COM/RECIPE/SOURDOUGH-BREAD-BY-COLLEEN-SOWA-COLLEENLUCKY7
  • .
  • HTTP://WWW.JUSTAPINCH.COM/RECIPE/MAMAS-OH-SO-SWEET-SOURDOUGH-ROLLS-BY-COLLEEN-SOWA-COLLEENLUCKY7
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How To Make sourdough starter

  • 1
    Combine the flour, salt, sugar and yeast in a glass or stone bowl or crock. Mix together well by stirring.
  • 2
    Add the vinegar to the water. Add water mixture while stirring and beating to make a smooth batter. Cover with cheese cloth, put in a warm place to allow the batter to get sour for around 12 hours, you will know when it is sour when there is a strong yeast smell. At this point, pour the batter into a quart jar with a lid and ring on it. Place into the refrigerator. This can also be frozen. To get the best results, use the starter about once a week.
  • 3
    Each time you use the starter, do the following: Pour the starter into a large glass bowl or crock. Add: 2 Cups warm water (90 degrees) and 2-1/2 Cups flour. Stir together and don't worry about any lumps in the batter. This will be a thick batter that will thin as it ferments. Cove the bowl with cheesecloth and put in a warm place for about 12 hours.
  • 4
    Put 3 cups of the batter into a quart jar with a lid and a ring on it. Put in the refrigerator for up to 2 weeks and it will be the start of your next starter.
  • 5
    The amount of batter left in the bowl should be about 4-1/2 Cups of starter to use for your recipe of choice.
  • 6
    *** Do not add anything to the starter except flour and (90 degree) warm water. *** You can do this over and over. In San Francisco, there are bakeries there that have starter in a vault as it is protected because it has been used for over 150 years! Be good to your starter... and it will be good to you!

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