Sourdough Starter

Oxmoor House
about 2 cups


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1 package dry yeast
3 cups warm water (105° to 115°), divided
2 cups all-purpose flour, sifted
2 tablespoons sugar
Starter Food


Dissolve yeast in 1/2 cup warm water, stirring well; let stand 5 minutes or until bubbly.

Combine remaining water, flour, and sugar in a medium-size, nonmetal bowl; mix well. Add dissolved yeast, and stir well. Cover loosely with plastic wrap or cheesecloth, and let stand in a warm place (80° to 85°) for 72 hours, stirring 2 to 3 times daily. Place fermented mixture in refrigerator, and stir daily; use within 11 days.

To use, let Sourdough Starter stand at room temperature at least 1 hour. Stir well, and measure amount of starter needed for recipe. Replenish remaining starter with Starter Food, and return to refrigerator; use within 2 to 11 days, stirring daily.

Repeat procedure for using and replenishing Sourdough Starter.

Created date

February 2010