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    You are in: Home / Recipes / Sourdough Bread Starter Recipe
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    Sourdough Bread Starter

    Sourdough  Bread Starter. Photo by gailanng

    1/4 Photos of Sourdough Bread Starter

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    Total Time:

    Prep Time:

    Cook Time:

    96 hrs

    96 hrs

    0 mins

    Bergy's Note:

    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.

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    Units: US | Metric


    1. 1
      Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
    2. 2
      Mix in flour, sugar& remaining water.
    3. 3
      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.
    4. 4
      Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.
    5. 5
      Keep covered in the fridge (a pint jar works nicely).
    6. 6
      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.

    Ratings & Reviews:

    • on June 29, 2011


      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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    • on January 10, 2008


      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.

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    • on January 30, 2004


      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.

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    Read All Reviews (59)


    Nutritional Facts for Sourdough Bread Starter

    Serving Size: 1 (867 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 997.7
    Calories from Fat 30
    Total Fat 3.3 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 29.0 mg
    Total Carbohydrate 208.3 g
    Dietary Fiber 9.9 g
    Sugars 13.2 g
    Protein 30.6 g

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