SourDough Starter

Submitted by Lali8752

"This is the sourdough "Starter" recipe. I've used this one for many years."

 

• Ready In: 10mins
• Ingredients: 3
• Yields: 5 Cups

ingredients

• 2 cups flour
• 2 cups water
• 1 package yeast

directions

1. Combine flour, water and yeast in a warm bowl.
2. Use a wooden or plastic spoon to stir mixture till smooth.
3. 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.
4. Its consistency will be that of light pancake batter.
5. Cover the sourdough container and put it to rest in the fridge.
6. I use a Mason Jar.

Reviews

[cookin78]

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.

 

[maryemerald]

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.

 

[spiritussancto]

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?

 

[Vnut-Beyond Redempt]

This is a very easy starter to make. I started it on Friday night and used it on Saturday night. By Sunday afternoon, I was having my Sourdough French Bread with Peanut Butter and Goober Grape. At my first bite, I thought it was good. But at my second bite, I tasted the sourness of the bread. It was great! It's a keeper.

 

[Chef Joey Z.]

I just made this and it bubbled right out of my huge mason jar. I sterilized the jar before I put the starter in there. I used a clean dish cloth secured with an elastic band to cover it. I took the cloth off of it to let the starter run out. Once it did the bubbling pretty much stopped. While making the starter I added a couple of tsp. of fine sugar to this and replaced 1/2 cup of the white spelt flour I used with rye flour. I plan to make a loaf of bread with this in about 4 days. I want to give the starter enough time to grow properly.