Diana's Desserts - www.dianasdesserts.com

Sourdough Starter

in Diana's Recipe Book

Average Rating: 
(total ratings: 1)
[Read reviews] [Post a review]
Servings: Makes 3 cups starter
What is a Sourdough Starter?

A sourdough starter is a mixture of flour, water and often times yeast, that is allowed to sit in a warm place to allow the yeast to ferment and a sour flavor to develop. Once fermented, the starter can be used in bread recipes to provide a characteristic sour flavor. In past times, this was the primary way yeast was preserved from one baking day to the next. San Francisco is famous for its sourdough bread.

Source: Baking911

2 cups lukewarm water (90° to 100°F)
1/3 cup plain yogurt
2 cups unbleached bread flour
1/4 cup nonfat dry milk powder or 1/4 cup dry buttermilk powder

In a bowl, whisk together the water and yogurt. Add the flour and dry milk powder and beat until well blended and smooth. Transfer the mixture to a 1-quart glass jar, ceramic crock or plastic container. Cover loosely with plastic wrap or a double thickness of cheesecloth and let stand at room temperature for 48 hours, stirring the mixture with a whisk twice each day. It will be bubbly, with a fresh sour smell and the consistency of pancake batter. A clear or pale yellow liquid will form on the top; just stir it back in. If the liquid is any other color (such as pink or green), discard the starter and make a new batch. Cover loosely with plastic wrap and store in the refrigerator.

To use the starter, measure out the amount called for in a recipe and let stand at room temperature until it starts to bubble, about 1 hour. To feed the remaining starter, add 1 cup flour and 1 cup water, stir to incorporate, and let stand at room temperature for 24 to 48 hours to begin fermenting again. Store in the refrigerator, covered loosely.

Note: Sourdough starter keeps indefinitely, and its flavor improves with age.

Makes 3 cups starter.

Adapted from Williams-Sonoma Collection Series: Bread - by Beth Hensperger (Simon & Schuster, 2002 ).

Source: Williams-Sonoma
Date: May 7, 2003


Reviewer: renee
Hi Diana

What is the differenc between the 2 sourdough starters which you have posted. One which is using yeast and the other one using non-fat dry milk powder.


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)

More Recipes in this Section