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.
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)
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)
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)