48 Reviews of Sourdough Bread Starter

From: Sue L

On Aug 19, 2004

Wonderful recipe! Easy to make as well! I made mine in a stoneware mixing bowl that would have been large enough to let bread rise. Good thing too, because sure enough, several hours after covering it and letting it sit out, it had risen up like a bread dough. Later it shrank back down, so storing it in a smaller size jar was no problem. I let this sit out 4 days, and refrigerated it just as I started to notice a slight fermented smell. For my first use of this, I used 1 cup of starter in some sourdough pizza crust, and it made the best homemade crust I ever had. I saved 1 cup of the starter, remixed it in the original mixing bowl, and let it sit out overnight before refrigerating. It is a little thicker than the first one, but it obviously has yeast action going in it still. I have heard this will do nothing but get better over the years, with proper care and feeding. And there will be more than plenty for any baking I do (plus some to give away). Thanks so much for posting! I knew I would be able to trust your recipe, and I was not let down.

From: KookieMomster

On Jan 30, 2004

My Betty Crocker cook book says to let (an almost identical receipt) sit out at room temp for 10 days. I thought that was a little silly. I am glad that your receipt mirrors my judgement of how done my starter is. A word of advice for others though, mix the starter in a fairly larger mixing bowl and let it rise for 12 hours before transfering it to a smaller jar. It will foam and fizz all over if it is too confined.

From: KatieNana

On Jan 10, 2008

Separation of the sourdough starter is completely normal. The liquid on top is called "hooch." You can either pour it off, or stir in back into the starter (if your starter looks too thin, pour it off, too thick, stir it back in). If your sourdough is tinted pink or green, it is contaminated and needs to be thrown out.

From: Just a Cooking Dad

On Nov 14, 2008

Not a review, just something I found regarding starters that I wanted to save: Freezing and Drying These are additional methods of storage, and are also good insurance policies against losing an especially good creation. When the starter has reached peak activity, give it a mini feeding, about 1/4 of what you would ordinarily feed it. Freeze in an airtight container. To use, defrost at room temperature. Feed, and then use in your recipe when the mixture is bubbly and active. Alternatively, spread starter in a thin layer on a cookie sheet lined with parchment paper. Allow to dry at room temperature for 2 to 3 days. To restart, crumble dried starter in warm water, and begin regular feedings. Store frozen for up to 6 months or dried for 2 to 3 months. Incidentally, sending dried starter through the mail is an excellent way to share it with a faraway friend or relative.

From: Reality

On Mar 31, 2006

This recipe is much like the one I use. However, when I replenish my starter I always add in another tablespoon of sugar to feed the yeast. If I don't use the starter within a week or two I add in another tablespoon of sugar also.

From: najwa

On Nov 26, 2004

Wonderful recipe! I have been using this starter for a month now .. I noticed that the sourdough taste was not as strong in the 3rd loaf as it was in the first, so I added 1t vinegar to my usual cup of water and cup of flour when I made the 4th loaf, it was great then! Thanks for sharing Bergy!

From: Feej

On Jul 17, 2007

I killed my first batch. Apparently, you're not suppose to use a metal bowl. Didn't know - first time. 2nd time was much better. I used Basic Sourdough Bread "Basic Sourdough Bread" & it turned out wonderfully. Thanks for sharing!

From: SweetsLady

On Nov 27, 2007

This was great! I used it for Sourdough Hamburger Buns. Easy and great! Make sure not to use metal or metal utensils. Thanks, Bergy!

From: Marg (CaymanDesigns)

On Oct 28, 2004

I've been making bread for years but I've never attempted a starter before. It separated some but the bread turned out lovely so I don't think that hurt it. Looking forward to using it for many other recipes. Thanks Bergy!!

From: TexasKelly

On Sep 21, 2004

I made this starter 2 weekends ago, and let it sit and do its thing. I totally forgot about stirring it every day, so it just sat. This past weekend I used it to make two wonderful loaves of sourdough bread. One I kept, the other I took to my cousins house for dinner, and they raved over it. They came out really nicely, so I will definately keep this and use it. Thanks for posting it.