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Nutrition Facts
Serving Size 1 Cups 301g Recipe makes 4 Cups)
Calories 486
Calories from Fat 29		(5%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 35mg		1%
Potassium 227mg		6%
Total Carbohydrate 101.1g		33%
	Dietary Fiber 2.9g	11%
	Sugars 26.3g
Protein 12.4g		24%
how is this calculated?

Sourdough Starter

Recipe #67075 | 10 days | 10 days prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: KimmieOH
Jul 18, 2003

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.

4 Cups (change servings and units)

Ingredients

1 teaspoon sugar
2 cups water, warm
1 envelope active dry yeast (2 1/4 tsp)
2 cups white bread flour
1 cup white bread flour
1 cup milk
1/2 cup sugar

Directions

1
DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.
2
DO NOT USE METAL BOWL.
3
Sprinkle yeast into water; let stand 10 minutes.
4
Stir in remaining 1-1/2 cups water and 2 cups flour.
5
Beat until smooth.
6
Cover bowl tightly with plastic wrap and leave overnight at room temperature.
7
DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
8
Beat until smooth.
9
Cover loosely with plastic wrap.
10
Refrigerate.
11
DAY 3 Stir until smooth.
12
Refrigerate.
13
DAY 4 Repeat Day 3.
14
DAY 5 Repeat Day 2.
15
DAY 6-10 Stir well once a day.
16
Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.
17
If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
18
Give 1 cup away to a friend.
19
Use the rest for your own baking.
20
When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
21
You can freeze Sourdough mixture for up to 3 months.
22
Before using, thaw slowly in refrigerator for 24 hours.
23
Feed it as on day 2 and leave at room temperature overnight before using.

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Featured Reviews for This Recipe

From: bellysmom

On Jul 14, 2009

I just made bread using this starter and it was not sour, just weird and bitter tasting. I don't know what's up with that! I did everything as listed and I did NOT use anything metal. I am going to let it sit longer to see if it gets any better.

0 people found this review helpful

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From: onemoremakessix

On May 5, 2009

I had trouble choosing a recipe for sourdough starter. I found one that said feed the starter every 6 hours, one said don't feed it at all, and every possible variation between. After 2 failed attempts, I finally tried this recipe. Foolproof!!... Thank You!!

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From: Jellyqueen

On Jun 11, 2005

I was so excited to find this recipe. It is like the one I had many years ago. I used it to make biscuits this morning and they were so good!!! Thanks for posting this sourdough starter!!! It takes a while to make, but well worth the effort!!!

4 people found this review helpful

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From: Brenda.

On Oct 28, 2007

Perfect This was my first attempt at a sourdough starter and it worked just beautifully. I made San Francisco Style Sourdough French Bread with it and DH is raving how wonderful the bread is. I can't wait to try other recipes using the starter. I am putting this recipe in my Personal Favorites cookbook. Thanks so much for sharing. Nick's Mom

3 people found this review helpful

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