- Yield servings
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Use this starter to make Classic Sourdough Bread, Sourdough Olive Bread and Sourdough Pancakes.
- 3 packages (1/4-ounce) dry yeast
- 1 1/2 cups warm water
- 1 tablespoon granulated sugar
- 2 1/2 cups all-purpose flour
- Dissolve yeast in water in a large plastic container (gallon-size works well). Add sugar. When yeast bubbles (about 10 minutes), stir in flour until you have a smooth paste.
- Cover loosely to allow gases to escape and place in a warm spot in your kitchen 2 to 3 days. The mixture should bubble and give off a sour odor. Stir starter once a day, making sure to stir in any crust that’s formed. After this point, you can store starter in the refrigerator or leave it out in a cool, dark area of your kitchen.
- Feed starter by stirring in 1 cup all-purpose flour and 1/2 cup water every day if you leave it out, or every few days if it’s refrigerated; otherwise, it will become too acidic and eventually die.
- Once starter has grown a few weeks and has reached full strength, you can decrease feedings to once a week.
- If you don’t use your starter regularly, it’s going to get unruly and burst the bounds of its container. Give some away to friends along with feeding and baking instructions.
Recipe by Gesine Prado