SourDough Starter

SourDough Starter

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 5Cups
  • About This Recipe

    “This is the sourdough “Starter” recipe. I’ve used this one for many years.”


  • 2cupsflour
  • 2cupswater
  • 1packageyeast
  • Directions

  • Combine flour, water and yeast in a warm bowl.
  • Use a wooden or plastic spoon to stir mixture till smooth.
  • Cover the container with plastic wrap and place it in a warm, draft-free area for 36-48 hours; your starter should be slightly bubbly and give off a delicious sour, yeasty, aroma.
  • Its consistency will be that of light pancake batter.
  • Cover the sourdough container and put it to rest in the fridge.
  • I use a Mason Jar.
  • Reviews

  • “Be sure to leave the lid loose on a mason jar, or it may break under pressure. If you don’t use it very often, then replenish it monthly, by throwing 1/2 away and adding more water and flour.Usually: 1 cup water to 1 1/2 cup flour.Sourdough is a living, breathing, growing animal.”

  • “Quick and easy.Started bubbling up more than I expected right away so I had to pour it into a bigger bowl within thirty minutes of starting so make sure to use a big enough bowl to start with.”

  • “i wont give this stars yet because i haven’t used it to make anything. i started this about 4 days ago and had it in the fridge because i feared mold (severe allergy in this house) i was wondering, is this supposed to resemble bread dough you added too much liquid to or did i screw it up? also, for the first few days it smelled sour, now it doesn’t and the liquid is separating for some reason. i moved it to the counter in my very warm kitchen overnight in hopes that will improve things. any tips?”

  • “This is a very easy starter to make.I started it on Friday night and used it on Saturday night. By Sunday afternoon, I was having my Sourdough French Bread with Peanut Butter and Goober Grape.At my first bite, I thought it was good.But at my second bite, I tasted the sourness of the bread. It was great! It’s a keeper.”

  • “I just made this and it bubbled right out of my huge mason jar.I sterilized the jar before I put the starter in there.I used a clean dish cloth secured with an elastic band to cover it.I took the cloth off of it to let the starter run out.Once it did the bubbling pretty much stopped.While making the starter I added a couple of tsp. of fine sugar to this and replaced 1/2 cup of the white spelt flour I used with rye flour.I plan to make a loaf of bread with this in about 4 days.I want to give the starter enough time to grow properly.”

  • “very easy to make, and makes an awesome loaf of sourdough bread!Thank you!”