Making sourdough bread requires a bit more time and planning than many breads, predominantly because you need a sourdough starter to make sourdough bread. This starter is usually made with water, yeast, sugar, and flour and develops for about a week before it can be used in bread. Then, only a portion of the starter is used, and you feed the starter to replenish it, so you always have starter on hand, your starter continually "living" and developing over time. You can buy sourdough starter, but there are plenty of recipes out there for making your own. Here's the recipe I use, which has been the most successful for me thus far.
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Sourdough Starter
Ingredients
- 2 cups warm water
- 1 tablespoon sugar or honey*
- 1 tablespoon active dry yeast
- 2 cups all-purpose flour
Instructions
- In a large glass or ceramic bowl, stir honey or sugar into warm water until dissolved. Stir in yeast.
- Slowly add flour to mixture, whisking to combine, and cover with a towel or dishcloth. Do use a towel rather than plastic wrap so the wild yeast in your kitchen can "catch onto" the starter, but be sure to use a towel that you don't mind getting dirty. Leave in a warm place to develop. If you don't have a warm place, it should be fine, as my kitchen was cool when I made my starter.
- Let your starter sit out for 2-5 days, stirring once per day to reincorporate the liquid that will settle on top. Once your starter has stopped bubbling and has developed a sour aroma, stir it once again and place in an airtight container in the refrigerator until ready to use.
Notes
*For a vegan starter, use sugar instead of honey.
Recipe Source: Annie's Eats, Originally From: King Arthur Flour
Need some recipes to try with your sourdough starter?
Artisan Bread with a Sourdough Starter
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Deb says
Hi, Before I put the starter in the refrigerator after the 5 days is up, can I take a cup out to make bread right away???? or should I wait till I feed it for the fist time???? thanks for the recipe and for all your help???? Deb
alexandra says
You should be able to use it after the 5 days are up, but just make sure you feed it since you'll be removing some. :)
BonJon says
I couldn't find a place to comment on your sourdough english muffins and have two questions:
1. Any idea how long the muffin dough will keep in the fridge before cooking? have you tried cooking some later than the next morning?
2. since these are not store bought (full of preservatives), how long do they keep on average once cooked?
Even a half recipe would be way too many for us. But if the dough would keep a week or so in the fridge, or the muffins would last more than 2 days, I want to try your recipe!
alexandra says
Hmm - not sure why comments aren't working on the other post. Sorry about that! I'm not sure how long the dough will last in the fridge, but if you want to leave it there til later in the morning, that should be just fine. Once baked, the muffins should last more than 2 days for sure; I would say maybe around 5 days. Hope that helps!
BonJon says
Thanks! I'll try it and let you know
BonJon says
Don't be afraid to mix your "hooch" into your starter - it is that sourdough flavor. BUT
Hooch is acidic, and acid slows yeast action. So you can pour some or all off. BUT
Pouring off reduces the water to flour ratio, resulting in denser starter and denser dough, which results in less yeast action. Which can be fixed by adding a little water to the dough you make. I think it's why folks get frustrated with sourdough.
Don't presume your refrigerated starter is dead! I just revived mine after not using (only 1 interim feeding, poured off hooch 3 times) it since September 2016, when my dad died. A diabetic, sourdough was better for him. After no homemade bread since then, my Wonder Bread loving hubby wondered if I'd make bread for his birthday today! LOL
Ardena says
My starter tripled in size in the 1st 20 minutes...is this normal?
★★★★★
alexandra says
It could be! I wouldn't worry about it too much as long as you used the right amount of all the ingredients.
Anna says
I haven't been home for 5 weeks so my starter was not fed do I need to start all over or will it be okay
alexandra says
Just drain off any excess liquid that may have settled on top and make sure it smells ok. If so, feed it and it should be fine!
amy says
Ok, when it says to take 1 cup out of refrigerated starter and use it, does that mean I just take a cup out of the cold starter, use that to make my bread then feed the remaining and leave it in the fridge?
alexandra says
Yep!
alexandra says
Unless your recipe calls for fed starter, in which case you need to use a cup of the starter that has been fed.
Amy says
Thanks so much!
Anna says
My starter was ready to go into the refrigerator two and a half days later so I put it in a large covered Mason glass do I need to stir it once a day also or leave it alone
alexandra says
Nope, you only need to stir it when you're feeding it. :)
Anna says
Since I put the starter in after 2 days do I still have to wait the two weeks before I can use
alexandra says
No, you can use it right away; you just want to make sure you feed it at least every 2 weeks afterwards
P. says
Thanks for this. I was concerned as it’s pretty runny but I read through the comments and saw that you addresses this with other people.
Happy thanksgiving to all.
Claude says
how do I keep the starter going after I use some out of it? Thanks a Lot
alexandra says
Check out the notes at the bottom of the recipe. It explains how to feed the starter to keep it going. :)
Claude says
After I use some out of the original batch, what and how do I add water or flour, or whatever to keep the starter going, Thank You