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Sourdough Starter

Sourdough Starter

This recipe goes with Sourdough Bread

Oxmoor House JANUARY 1983

  • Yield: about 5 cups


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


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.

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.

Add 2 cups all-purpose flour and 2 cups warm water (105° to 115°) to reserved starter; mix well and refrigerate.

Repeat this procedure for using and replenishing Sourdough Starter as needed.


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Sourdough Starter recipe