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Sourdough Starter III

Submitted by: Kathy

Potato water and flour can do the job alone in four or five days, but you may choose to add sugar or yeast to hasten the fermentation process.

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Sourdough Starter II

Submitted by: Glenda

This is a basic sourdough starter: just yeast, flour and water left to ferment for a couple of days.

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Sourdough Starter I

Submitted by: Becky Richardson

All you need is a few moments every day to stir, and in five days you will have a unique starter enriched with potato flakes.

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Sourdough Starter

Submitted by: Delila George
Provided by: Taste of Home

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).

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Sourdough Starter - Wheat

Submitted by: ZEPHYRAZURE

This starter is definitely my favorite active starter in my kitchen. It's working better than my white flour starter and yeast experiment.

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This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It will take 15 days for the starter to mature and be ready to use the first time you make it.

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Sourdough Starter

Submitted by: Esther Nelson

Make your starter in a glass container and store in the refrigerator after fermentation has occurred.

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Sourdough Bread

Submitted by: Evelyn Gebhardt
Provided by: Taste of Home

This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the 'starter' yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska

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Sourdough Bread II

Submitted by: Ellen Murdock

A little forethought is required here, as the starter takes several days to ferment. Once you combine it with flour, yeast and other standard bread ingredients, you 'll get a San Francisco-style sour loaf that will do you proud.

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No Commercial Yeast Starter

Submitted by: Suzie

It may take a little time, but making a good starter is easy! It is best to use organically grown flour and non-chlorinated water because they contain no chemicals which might kill the wild yeast.

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