Prep 5 mins
Cook 0 mins
This was a serendipitous find when my daughter accidentally added too much water to a french dough recipe. Rather than just toss out the dough, I tossed it into a glass gallon jar and let it percolate for a few days. It made a great sourdough batter! Refresh once a week by adding 1/2 cup water and 3/4 cup flour. It can be refrigerated.
- Stir the yeast into the flour til well-mixed.
- In a medium bowl, whisk the flour-yeast mixture and sugar into the water til thoroughly incorporated.
- Store in a glass gallon jar to allow room for fermentation (it will bubble up). Cover top with cheesecloth to allow for ventilation.
- Stir down occasionally with a wooden or plastic spoon -- don't ever use metal utensils or containers.
- Refresh the batter at least once a week with 1/2 cup water and 3/4 cup flour. If necessary, you can refresh it every three days.
Love my distorted picture! lol Thanks so much for sharing! I've been wanting to do sourdough starter for years - literally! Since I started this batch - we've had pancakes lots of times and I also made sourdough bread. Thanks again!
When I saw this posted as an unreviewed recipe....I just about choked on my coffee...... DH uses your recipe for starter all the time!! It works fabulously for us!! We use it not only for sour dough bread...but it makes fabulous sour dough waffles!! Thank you for posting UC!!