Sourdough Misc.

Posted on January 19, 2009. Filed under: Uncategorized |

Recipe at King Arthur Flour site:

The easiest and most successful method of making your own starter is to combine water, flour, and a tablespoon (or packet) of active dry “domestic” yeast which is available at any grocery store. By letting this brew sit for several days as you would with a dried sourdough starter, the domestic yeast will go “wild” and develop the familiar tang of its truly wild cousins. You’ll probably catch some wild yeast in the process as well.

2 cups warm water
1 tablespoon of sugar or honey (optional)
1 tablespoon or packet active dry yeast
2 cups King Arthur Unbleached All-Purpose Flour

Pour the water into a two-quart glass or ceramic jar or bowl, add and dissolve the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar or bowl with a clean dishcloth and place it somewhere warm. By using a dishcloth instead of plastic wrap, you’ll allow any wild yeast in the area to infiltrate and begin to work with the domestic yeast which itself is beginning to develop “wild” characteristics and flavors.

The mixture will begin to bubble and brew almost immediately. Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate. When the bubbling has subsided and a yeasty, sour aroma has developed, stir your starter once more and refrigerate it until you are ready to use it. The starter should have the consistency of pancake batter.

Sourdough Tips

SourDough Starter

1 package active dry yeast

2 cups water, warmed to 110-115 degrees

2 cups flour, all purpose or whole wheat

1 tablespoon sugar or honey

Dissolve the yeast in 1/2 cup water,

Stir in the remaining 1 1/2 cups of water, the flour and sugar or honey.

Beat until smooth and well-blended.

Cover with a plastic wrap and let stand for about 48hrs.

Stir the mixture 2 or 3 times each day.

When properly fermented and (sour) it will be bubbly on top. This might take up to a week,depending on humidity and room temperature.

Store the starter in the refrigerator, cover with cheesecloth or a loose plastic wrap. Do not seal tightly as will blow lid off and make a mess in fridg.

When part of the starter is removed, add 1 cup flour and 1 cup warm water and 1 teaspoon of sugar or honey, stirring to blend well and let stand at room temperature until the fermentation is resumed.


Don’t worry about the lumps as will smooth out when ferments. The starter may be used and replenished indefinitely, and it improves with age.

Source:  Autobreadmachine email group

Sourdough Starter II

1/2 cup warm water*, 105° to 115°F

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons

2 cups warm water, 105° to 115°F

2 1/2 cups unbleached all-purpose flour flour

2 tablespoons granulated sugar

Sprinkle yeast over 1/2 cup warm water, stirring to moisten yeast; allow yeast to foam, about 5 minutes. Combine flour, sugar and remaining warm water in a small bowl, stirring until smooth. Add yeast mixture; transfer resulting mixture into a glass container or crock. Cover container opening with cheesecloth; set aside at room temperature for 5 days. Refrigerate mixture for 2 more days. Mixture is now ready to use.

As you use starter, replenish it by replacing each 1/2 cup of starter with

1/2 cup of flour mixed with 1/2 cup of lukewarm water. Even if starter is not used, it should be stirred once a day and ‘fed’ once a week with 1/2 cup flour mixed with lukewarm water. Store starter in refrigerator.

*Do not use chlorinated tap water or distilled water. Use bottled spring water.


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