Prep 10 mins
Cook 0 mins
This is the sourdough "Starter" recipe. I've used this one for many years.
- Combine flour, water and yeast in a warm bowl.
- Use a wooden or plastic spoon to stir mixture till smooth.
- Cover the container with plastic wrap and place it in a warm, draft-free area for 36-48 hours; your starter should be slightly bubbly and give off a delicious sour, yeasty, aroma.
- Its consistency will be that of light pancake batter.
- Cover the sourdough container and put it to rest in the fridge.
- I use a Mason Jar.
Be sure to leave the lid loose on a mason jar, or it may break under pressure. If you don't use it very often, then replenish it monthly, by throwing 1/2 away and adding more water and flour. Usually: 1 cup water to 1 1/2 cup flour. Sourdough is a living, breathing, growing animal.
Quick and easy. Started bubbling up more than I expected right away so I had to pour it into a bigger bowl within thirty minutes of starting so make sure to use a big enough bowl to start with.
i wont give this stars yet because i haven't used it to make anything. i started this about 4 days ago and had it in the fridge because i feared mold (severe allergy in this house) i was wondering, is this supposed to resemble bread dough you added too much liquid to or did i screw it up? also, for the first few days it smelled sour, now it doesn't and the liquid is separating for some reason. i moved it to the counter in my very warm kitchen overnight in hopes that will improve things. any tips?