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Sourdough Starter

It’s ALIVE! And that’s why it brings that lovely tang and flavor sourdough bread is known for. While it may take time, making a homemade sourdough starter could not be easier, and the results are well worth the wait!

Homemade Sourdough Starter

I have a true love for baking yeast breads, and have for as long as I can remember.  That said, I’ve never made sourdough bread before. Something about is always seemed a little scary to me.

But then a saw a tweet from Jen of My Kitchen Addiction about learning how to make you own sourdough  starter.  I quickly hurried over to her site, read through her instructions on how the starter is started, and realized that this was going to be a piece of cake bread.  What was I waiting for???

Here’s what I learned from Jen and her recipe for the starter.  Thanks Jen, I owe you one 🙂

HOMEMADE SOURDOUGH STARTER      {PRINT THIS RECIPE}
This original recipe is adapted from Red Star Yeast 
and from Jen.

2 cups lukewarm water
2-1/4 teaspoons (1 package) active dry yeast
3-1/2 cups bread flour (I used all purpose unbleached flour)
1 tablespoon granulated sugar

 -In a non-metal bowl, combine the lukewarm water, yeast and sugar.
-Stir to dissolve the yeast completely and let the mixture rest approximately 5 minutes. It will become quite foamy.
-Add the flour to the yeast mixture and stir well to combine (the mixture will be a bit wet, lumpy and sticky but that’s what you’re looking for.)
-Cover the bowl loosely with plastic wrap. Be careful not to cover it too tightly as the starter requires some fresh air for the fermentation process to take place.
-Leave the mixture on your kitchen counter  at room temperature for 5 days, making sure to stir it thoroughly every day, at least once or twice each day.
-You’ll notice a strong yeasty, fermenting smell (I though it smelled a bit like aging apples) and the mixture will bubble and rise and look like it’s taking on a life of it’s own.  THAT’S GOOD! This is exactly what you’re looking for!
-After 5 days time, you’re ready to use your starter to bake any sort of delicious concoction you can think of that calls for sourdough starter (OR you can keep it in your refrigerator to use at another time).
***NOTE – When using the starter that has been kept in the refrigerator, make sure you take it out of the refrigerator the night before you plan on using it so the starter can come to room temperature.
-ALWAYS stir your starter before use!

–To replenish the starter after you’ve taken some for baking, simply stir in 1 cup of flour, 1/2 cup of water and a pinch of sugar and mix well before returning it to the refrigerator.
-Each week, give it a few stirs and you’ll be ready to bake scrumptious sourdough items at almost a moments notice!

Homemade Sourdough Starter Recipe

Until we bake again,

 
 
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Anonymous

Thursday 11th of July 2013

I live in Hawaii and the weather is very warm these days. We also have alot of ants and other critters that might get into the bowl over the 5 days. Any suggestions? Really appreciate your help.

Renee Goerger

Friday 12th of July 2013

Hmmmm. Let see. The only thing I might suggest is to cover your starter tightly with the plastic wrap (where I know I said cover it loosely in my instructions)and also maybe cover it with a clean kitchen towel as well. Don't forget to stir it several times a day and then re-cover it tightly. Not sure this will work for you, but hopefully it will. Renee

SweetSugarBelle

Wednesday 25th of January 2012

I will get you the recipe and ideas asap....actually send me your emailing addy in an email.

Renee

Monday 23rd of January 2012

Red Star Yeast, I hope I inspire people to try the starter too. I'll be posting my sourdough breads soon so you can see how they turned out. I can't wait to bake more delicious items with my starter. It's so fun!!!

Renee

Monday 23rd of January 2012

Callye, I've not heard of a fruit starter before but would love to know more about it. What do you use it for and how is it made? Sounds like something I'd like to try ;)

Renee

Monday 23rd of January 2012

Paula, I've made two different recipes with my starter so far and both have been completely delicious. I'm glad you've decided to brave the unknown world into sourdough starter too. Guess we were scared for nothing, right?

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