Sourdough starter recipe?


<font color=red>WISH success story<br><font color=
Jun 1, 2000
Sorry if this has been asked before. Has anyone made their own sourdough starter?

I found a recipe that uses 2 cups of water, 2 1/4 tsp. yeast, and 2 cups of all purpose flour. It has to sit for 3 or 4 days before I can use it. Right now it just looks like a bubbly, soupy mess! Is this normal? :confused:

I want to make a loaf of sourdough bread later this week. Actually, I am hoping to make three small loafs that I can partially hollow out to use as soup bowls for potato and leek soup.

If you have a good sourdough starter recipe, please post it here. If you've made your own starter (or have seen what a proper starter should look like), can you let me know if what I have sounds right? Anyone have any luck making mini-loaves of sourdough bread?

Well, Tig, it's been a while since I've done this . . . but to the best of my recollection, the "soupy mess" sounds about right. Here's my recipe:

Sourdough Starter
1 Tbl yeast
2 c warm water
2 c flour

Dissolve yeast in water in a 1 1/2 - 2 qt glass jar. Let stand 10 min. Stir in flour. Cover with lid & let stand in warm place overnight or at room temp for 2 days. It will get bubbly & have a sour smell) Store in the frig. Use once a week.

Always save 1 c. Replace with equal flour & water. Always let it stand until it gets bubbly before stirring down & returning to frig.

While I never made mini loaves, I have recipes for & made the following: (so I assume the mini loaves will work fine!)
English Muffins
Herb Rolls
Quick Bread - No Kneading required

I also have a card in my recipe box that gives instructions on how to change any quick bread or yeast bread to sourdough . . .

Quick Bread:
change 2 c liquid to
1 c soudough plus 1 1/4 c liquid and 1 tsp baking soda
2 c sourdough plus 1/2 c liquid and 2 tsp baking soda

Yeast Bread:
change 3/4 liquid to
1 c sourdough (makes 2 loaves)
or omit yeast & make a sponge of sourdough, liquid (see conversions above) & 1/2 c flour. Let sit overnight. In AM add the rest of your ingredients & continue.
THANK-YOU, piratesmate!

So far, so good (I think). It is smelling sour, kind of like vinegar. I give it a stir every afternoon. I think it should be useable by tomororw (hopefully!) but I won't need it until Thursday.

It is still pretty soupy though. Is it supposed to get thicker? There are bubbles on the top, but just teenie ones (lots of them!) :)

Thanks for your recipe and for the conversions!!!! How do you make English muffins? I would like to try making them. :)
Sourdough English Muffins

1/2 c sourdough
1 c milk
2 3/4 c flour
1 Tbl brown sugar
1/2 tsp salt
1/2 tsp baking soda

Combine sourdough, mailk & 2 c flour. Stir well, cover & let sit 8 - 12 hours. Combine 3/4 c flour, sugar, salt & soda. Add to sourdough sponge. Knead 3 min. Roll out 1/2" thick. Cut 3 to 4" circles. Put cornmeal on sheet place rounds on cornmeal. Let rise 45 min. Bake on a medium hot griddle 8 - 10 min per side.

As I remember, the "nooks & crannies" didn't compare to those in Thomas' muffins, but they were good. :D

I don't remember whether or not the sourdough was really soupy, but that sounds right.

Please let me know how you make out with it!



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