Community Pick
Sourdough Bread Starter
"This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter.
There are two ways to make sour dough starter one without yeast where you feed the starter daily and this recipe where you just let the yeast do the work and let it sit for 3 or 4 days. Be sure that you clean the jar well before putting the saved starter back in it."
photo by gailanng
- Ready In:
- 96hrs
- Ingredients:
- 4
- Yields:
-
1 starter
ingredients
directions
- Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
- Mix in flour, sugar& remaining water.
- Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large (preferably ceramic) bowl as it will rise considerably.
- Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.
- Keep covered in the fridge (a pint jar works nicely).
- To make it into a basic batter again, add another 2 cups flour& 2 cups warm water and allow to stand at room temp overnight It is now ready to use, but again reserve a cup of the starter.
Questions & Replies
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My very first batch of sourdough starter is rising & has air pockets(bubbles) around the sides the very first day. Is this too fast. Thanks -
Is the starter supposed to be sticky? How do you work with it being so sticky? Love the recipe and saw bubbly and holes first day! -
How long does this starter last? Do you have to frezze it from going bad or just leave it in ur refigrator?
Reviews
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This is a great starter. I have used it to make sour dough bread as well as adding it to my pizza dough recipe. The starter is at least 3 months old and just keeps getting better and better. I feed my starter about every 9 to 10 days, I add 1/2 cup warm water to the starter mixing well and then add 1 cup flour mixing well (ok to have some lumps) and let it sit out at room temp for an hour or two and then back to the fridge it goes until the next time.
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Separation of the sourdough starter is completely normal. The liquid on top is called "hooch." You can either pour it off, or stir in back into the starter (if your starter looks too thin, pour it off, too thick, stir it back in). If your sourdough is tinted pink or green, it is contaminated and needs to be thrown out. -
This is NOT a sourdough starter. It is merly a wet yeast version of the commercially available activated yeast. The reason many of you mention that there is not a sour dough taste is because a true sourdough starter has a Lactobacillus culture in symbiotic combination with yeasts. What is made here in no way has that. If you wantg a true sourdough culture go to Google and search for Carl's Oregon Trail Sourdough. For the cost of a self addressed stamped envelope you can get a real sourdough culture. -
My Betty Crocker cook book says to let (an almost identical receipt) sit out at room temp for 10 days. I thought that was a little silly. I am glad that your receipt mirrors my judgement of how done my starter is. A word of advice for others though, mix the starter in a fairly larger mixing bowl and let it rise for 12 hours before transfering it to a smaller jar. It will foam and fizz all over if it is too confined. -
I am excited to report this starter worked well for me! It is on it's fourth day and has been doing great. Cant wait to make my first loaf of sour dough bread! Used a large glass bowl and tucked it away in a warm place on the counter. Thank you Bergy for sharing this easy to have success with recipe! Made and reviewed for the Game Forum's - I Recommend Tag Game.
see 58 more reviews
Tweaks
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If you weigh the flour and water equal amount you won’t have to guess how much extra flour to add it will be correct the first time just weigh the flour and add equal weight of water -
Twice I made the recipe and was too watery so I added another 1 and half cups of flour its sticky the way it should be will let you know in a few days if it's good
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This was way too watery and kept separating. I added an extra 1½ cups flour (total 3½ cups) to get it the right consistency of a sticky dough.
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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