Sourdough Starter II

Sourdough Starter II

40

"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."
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Ingredients

2 d 2 h servings 310 cals
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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • 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.

Reviews

40
  1. 49 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 secon...

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.

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!

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 secon...

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 ja...

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 th...

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...

Simple and easy...I made the San Francisco Sourdough bread. Great combo!