Sourdough Starter

Recipe from Oxmoor House

More From Oxmoor House


  • 2 packages dry yeast
  • 2 tablespoons sugar
  • 4 cups warm water (105° to 115°), divided
  • 4 cups all-purpose flour


  1. Dissolve yeast and sugar in 1 cup warm water in a medium-size nonmetal bowl, stirring well. Let stand 5 minutes or until bubbly. Gradually add remaining warm water and flour; mix well. Cover loosely with plastic wrap or cheesecloth, and let stand in a warm place (85°), free from drafts, 10 to 12 hours. Place fermented mixture in refrigerator, and stir daily; use within 11 days.
  2. To use, let Sourdough Starter stand at room temperature at least 1 hour. Stir well; measure amount of starter needed for recipe, reserving 1/2 cup.
  3. Add 2 cups all-purpose flour and 2 cups warm water (105° to 115°) to reserved starter; mix well and refrigerate.
  4. Repeat this procedure for using and replenishing Sourdough Starter as needed.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sourdough Starter Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy