More Recipes Like Sourdough Starter - All Recipes
 
Photo of: Sourdough Starter II

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. 
Photo of: Sourdough Starter I

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. 
Photo of: Sourdough Starter IV

Sourdough Starter IV

Submitted by: Paula 
A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast. 
Photo of: Herman Sourdough Starter

Herman Sourdough Starter

Submitted by: Sue 
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. 
Photo of: Sourdough Starter - Wheat

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. 
Photo of: Sourdough Starter III

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. 
Photo of: No Commercial Yeast Starter

No Commercial Yeast Starter

Submitted by: SUZQ 
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. 
Photo of: Amish Sourdough Pancakes

Amish Sourdough Pancakes

Submitted by: Renate Koenig 
Combine your Friendship Bread starter with buttermilk pancake mix to make a sweet, yeasty hot stack. 
Photo of: Sourdough Drop Biscuits

Sourdough Drop Biscuits

Submitted by: Glenda 
Oh, these lovely sourdough biscuits are so easy! Just mix starter and oil with dry ingredients, and drop by the spoonful onto cookie sheets. 
Photo of: Sourdough Rye

Sourdough Rye

Submitted by: JACLYN 
The night before baking, begin with any starter and expand its volume and flavor with rye and bread flours. On baking day, proceed as you would with any bread, mixing and kneading and rising, and then you will have two sour rye loaves to tickle your taste buds. 
 
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