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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package
active dry yeast
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.
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.
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!
Really easy and quick...I find that in the first few days the starter goes a little crazy.
I've used this recipe many times. It's not only better than the others I tried, it the quickest also. I've been able to keep the same started going for months, but had to get a larger glass jar.
This recipe seems to be a bit overactive. I would use less commercial yeast in the future, and feed smaller amounts. It may work well for someone baking often with more space for it to grow than the jar, but it's too much for me. I have also found that when I do mini-feedings, and I use cool water (not cold) it works fine, and does what I want it to do.
I have tried many sour dough starters, but none have worked. This one worked like a dream, did not go moldy, and gave a lovely sour taste to the bread!
Didn't give a sourdough taste to my bread at all. My bread turned out pretty good, but it tasted like an average white bread. Perhaps the starter should have been mixed once or twice a day---I don't know.
* Percent Daily Values are based on a 2,000 calorie diet.
Sourdough Starter II
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
** Calories: 310
** Calories from Fat: 8
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make sourdough starter for your homemade baked goods.
Discover the signs that reveal your starter is properly nourished.
See how to nourish your San Francisco sourdough bread starter.