Sourdough starter

    Sourdough starter

    (211)
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    6days5min


    187 people made this

    About this recipe: Use this versatile sourdough starter recipe for any recipe that calls for a sourdough starter. Make the starter in a glass container and store in the fridge after fermentation.

    Ingredients
    Makes: 750 ml sourdough starter

    • 1 (7g) sachet dried active baking yeast
    • 500ml warm water
    • 250g plain flour

    Method
    Prep:5min  ›  Extra time:6days proofing  ›  Ready in:6days5min 

    1. In large non-metallic bowl, mix together dry yeast, warm water and 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. You will need to feed the starter once a day for the 7 days with 40g plain flour, 40ml warm water and 1 pinch of sugar.
    2. 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 colour tinge to it, bin it! Keep it in the refrigerator, covered until ready to bake.
    3. When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. 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 the wonderful sourdough flavour remains.
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    Reviews & ratings
    Average global rating:
    (211)

    Reviews in English (208)

    by
    546

    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!  -  26 Feb 2007  (Review from Allrecipes US | Canada)

    by
    376

    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.  -  24 Mar 2007  (Review from Allrecipes US | Canada)

    by
    357

    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.  -  04 Mar 2003  (Review from Allrecipes US | Canada)

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