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Sourdough Starter
SUBMITTED BY:
Esther Nelson
PHOTO BY:
Valerie's Kitchen
"Make your starter in a glass container and store in the refrigerator after fermentation has occurred."
RECIPE RATING:
Read Reviews
(43)
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Original recipe yield 3 cups
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour
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DIRECTIONS
In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!
Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.
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REVIEWS
Reviewed on Feb. 26, 2007 by
LADYJAYPEE
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LADYJAYPEE
Feb. 26, 2007
This was my first successful sourdough starter! I made this on Friday, kept it in the oven with just the oven light on, and that made a nice warm little womb for this starter! :-) Today, day 5, I used 1.5c to make "San Francisco Sourdough Bread" from this website, and replaced what I took out with 1.5c flour & 1.5c water. The bread turned out great and had a definite sourdough taste, even on the first use, so I can't wait 'til it ages a little more for more of that great flavor. Thank you so much, Esther!
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18 users found this review helpful
This was my first successful sourdough starter! I made this on Friday, kept it in the oven...
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Reviewed on Oct. 14, 2003 by
MRSKJS
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MRSKJS
Oct. 14, 2003
I wish I would have known I needed to "feed" the starter. My first loaf came out like a brick. I have since given the starter a pinch of suger and it seems to have livened up and is ready for the next go-round.
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11 users found this review helpful
I wish I would have known I needed to "feed" the starter. My first loaf came out like a...
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Reviewed on Mar. 30, 2006 by
Diyeana
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Diyeana
Mar. 30, 2006
This starter has been working out really well for me. I used this basic recipe but fed the starter twice a day for a week with 1/3 warm cup water and 1/3 cup flour. Right before I put it in the fridge I added a pinch of sugar and more flour/water. The 4 stars is because the results are much better if you feed it. I made San Francisco Sourdough Bread by Donna on this website.
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10 users found this review helpful
This starter has been working out really well for me. I used this basic recipe but fed the...
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Reviewed on Mar. 24, 2007 by
Valerie's Kitchen
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Valerie's Kitchen
Mar. 24, 2007
I let mine sit out for 4 days before transferring it to a mason jar and storing in the fridge. WARNING: Don't put an air tight lid on. If you are using a mason jar, just lightly close the lid allowing some air in. Otherwise you may have a problem! The starter is fermenting and has a tendency to "grow". Make sure there is some room at the top of the jar for this.
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9 users found this review helpful
I let mine sit out for 4 days before transferring it to a mason jar and storing in the fridge....
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Reviewed on Sep. 11, 2003 by
Irene
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Irene
Sep. 11, 2003
I've tried several different sourdough starter recipes over the years with dismal results. I made my first batch of sourdough bread yesterday with this recipe. Thanks Esther.
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9 users found this review helpful
I've tried several different sourdough starter recipes over the years with dismal results. I...
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Reviewed on Feb. 5, 2003 by BELOVED214
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BELOVED214
Feb. 5, 2003
I've used a sourdough starter in the past using yogurt and lowfat milk, but this was so easy and I had everything on-hand, so I tried it and my starter was actually ready within 24-hours.I am very pleased with this recipe. Thank you Esther for sharing!
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8 users found this review helpful
I've used a sourdough starter in the past using yogurt and lowfat milk, but this was so easy...
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Reviewed on Jun. 21, 2003 by Flashsmith
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Flashsmith
Jun. 21, 2003
Very good and easy even for me. I've never made a sourdough starter. I kept feeding it (eery day) for 4 days before I made my first loaves (rounds) of San Francisco Sourdough bread. My family ate one up in about 10 minutes! I had enough starter to give away to two more people and mine went in the fridge to 'sleep'. I love it. It's like a pet you need to feed and take care of.
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6 users found this review helpful
Very good and easy even for me. I've never made a sourdough starter. I kept feeding it (eery...
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Reviewed on Feb. 15, 2008 by Nikkohli
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Nikkohli
Feb. 15, 2008
This starter is very forgiving! I was worried my home wasnt warm enough for fermentation since it is a cold winter here but it did ok! I put it in the oven with the lioght on for 7 days...feeding 1/3 cup water and 1/3 cup flour every day. I used it to make San Francisco Sourdough on this site and it was a hit!!! It had a great sour taste so i am sure it will only get better. I even gave some starter to my mom!! This makes a lot!
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4 users found this review helpful
This starter is very forgiving! I was worried my home wasnt warm enough for fermentation since...
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Reviewed on Aug. 29, 2007 by
FAMILYJEANS
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FAMILYJEANS
Aug. 29, 2007
Great starter, just made my first loaf with it and turned out super! My starter was ready on day 2, so it's been fed again and is happily bubbling away. :o) After looking at all of the other starters on this site, I'm glad I chose this one. Thanks so much!
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4 users found this review helpful
Great starter, just made my first loaf with it and turned out super! My starter was ready on...
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Reviewed on May 27, 2007 by Charlotte
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Charlotte
May 27, 2007
Be sure to use a LARGE container - I mixed mine up in a 4-cup tupperware and it oozed all over the counter within a couple hours (albeit during 31C/88F weather). Otherwise, seems to do the trick.
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4 users found this review helpful
Be sure to use a LARGE container - I mixed mine up in a 4-cup tupperware and it oozed all over...
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