Sourdough Starter

Sourdough Starter



  • 1 pkg. active dry yeast
  • 2½ cups warm water, divided
  • 2 cups flour
  • 1 Tbsp. sugar


Dissolve yeast in ½ cup of the warm water. Stir in the remaining warm water, flour, and sugar. Whisk until smooth. Cover with cheesecloth and let stand at room temperature (75ºF to 85ºF) for 3-5 days until mixture has a fermented aroma and vigorous bubbling stops. Stir 1-2 times a day. (Fermentation time depends on room temperature; a warmer room will hasten the fermentation process.)

To store, transfer starter to a plastic container. Cover and place in the refrigerator.

To use, stir starter. Measure amount of cold starter called for in the recipe and bring to room temperature. After each use you will need to replenish your starter. For each 1 cup removed, stir ¾ cup all purpose flour, ¾ cup water, and 1 tsp. sugar into remaining starter. Cover with cheesecloth and let stand at room temperature 1 day or until bubbly. Place in refrigerator until needed.

If starter is not used within 10 days it will need to be fed. Stir in 1 tsp. sugar. Continue to add 1 tsp. sugar every 10 days unless starter is replenished.


Equipment needed: Measuring cups and spoons, Whisk, Cheesecloth, Large glass bowl, Wooden spoon, Plastic wrap, Plastic storage container.

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