Sourdough Starter II Recipe -
Sourdough Starter II Recipe
  • READY IN 2+ days

Sourdough Starter II

Recipe by  

"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 Edit and Save

Original recipe makes 3 cups starter Change Servings
  • PREP

    5 mins

    2 days 2 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2003

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
Oct 24, 2006

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.


48 Ratings

May 15, 2004

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!

Feb 23, 2003

Really easy and quick...I find that in the first few days the starter goes a little crazy.

Mar 16, 2008

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.

Apr 16, 2008

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.

Sep 21, 2012

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!

Jul 20, 2003

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.


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  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 64.5 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 3 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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