1/1 Photo of Sourdough Starter
Here is an excellent Sourdough Starter that you can use to add rich flavor to bread and rolls. This starter takes time to mature, but the taste is well worth the wait. Nothing beats the tang and chewy texture of sourdough bread, especially when it comes straight out of your own oven. From its firm crust to its soft interior, this bread is in a class of its own.
My Private Note
Units: US | Metric
- 1DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.
- 2DO NOT USE METAL BOWL.
- 3Sprinkle yeast into water; let stand 10 minutes.
- 4Stir in remaining 1-1/2 cups water and 2 cups flour.
- 5Beat until smooth.
- 6Cover bowl tightly with plastic wrap and leave overnight at room temperature.
- 7DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
- 8Beat until smooth.
- 9Cover loosely with plastic wrap.
- 11DAY 3 Stir until smooth.
- 13DAY 4 Repeat Day 3.
- 14DAY 5 Repeat Day 2.
- 15DAY 6-10 Stir well once a day.
- 16Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.
- 17If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
- 18Give 1 cup away to a friend.
- 19Use the rest for your own baking.
- 20When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
- 21You can freeze Sourdough mixture for up to 3 months.
- 22Before using, thaw slowly in refrigerator for 24 hours.
- 23Feed it as on day 2 and leave at room temperature overnight before using.
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Nutritional Facts for Sourdough Starter
Serving Size: 1 (1204 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 486.9
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 1.5 g
- Cholesterol 8.5 mg
- Sodium 36.5 mg
- Total Carbohydrate 101.1 g
- Dietary Fiber 3.0 g
- Sugars 26.2 g
- Protein 12.4 g