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Wednesday, September 15, 2010

Sourest Sourdough Starter

This recipe comes from Our Daily Bread and I’m truly impressed! I started this sourdough starter over a week ago and have already made a wonderful sourdough loaf to go along with a batch of spaghetti I made over the weekend and again the next night for home made pizza. I’ve already shared the starter with a few friends and am awaiting their report.

The recipe is extremely easy and will produce a wonderful sourdough bread.


1 pkg Yeast
2 1/4 c Warm water
2 tbs Sugar
1 tbs Vinegar
1 tsp Salt
2 c all purpose or bread flour


Is a 4 qt glass bowl dissolve yeast and sugar in 2 1/4 cup warm water. Allow to sit for 10 minutes.
Add vinegar, flour and salt. Mix until a creamy batter is formed.
Cover with plastic wrap and let sit on counter until it starts to ferment, about 3 days.
It will take on a powerful boozy smell.
Stir again until creamy and measure out what is called for in the recipe you wish to use.
Replenish starter with equal amounts of flour and water.
Store in the fridge and bring to room temp before using.
Let it sit out overnight after feeding it.
This starter takes about 1 1/2 months to become really sour.

As stated it will become even sourer within the next month and if it’s half as good as the bread and pizza dough I’ve already made I’ll be very happy.

Taking care of the starter

Place 1 cup starter in a 2 qt (or larger) glass or ceramic bowl.
Add 1 cup flour and 1 cup water, mix.
Cover with plastic wrap and set on counter.
Starter will begin to bubble and double in size in 3-6 hours.

Starter is ready to be used in recipe or stored.

If using starter in 2+ days continue to feed by removing a cup of starter and discarding the rest and feeding as above once each day.

Saving starter

Measure 1 cup of starter and place in plastic container w/ lid and place in refrigerator.

Starter will last several weeks in the frig but it is better to feed once a week or at least once every two weeks.

Remove starter from refrigerator, place in 2 qt glass or ceramic bowl and allow to come to room temperature.

Add 1 cup flour and 1 cup water, mix and cover with plastic wrap. You can leave the starter on the counter over night. If you’re going to use starter the next day feed again in the morning.

1 comment:

  1. This starter does reward patience. A loaf made immediately was like most "sourdough" bread that you purchase at the store: very politely sour, if you use your imagination. A month later, this is definitely sourdough!
    I have read elsewhere that regularly discarding (or using) most of the starter and feeding and regenerating the remainder allows the correct mixture of bacteria and yeast to thrive to produce truly sour dough bread (an overnight fermentation/refrigeration of the sponge doesn't hurt either). Thank you for sharing this recipe.