Foolproof Sourdough Starter Recipe - Food.com (2024)

19

Submitted by PaulaG

"This was found at alaska.net and trust me works like a charm. Within 4 days I had the most active starter with a wonderful sour ordor. I made this starter on my counter top. After several feedings it continues to improve in flavor."

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Ready In:
72hrs 10mins

Ingredients:
3
Serves:

1

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ingredients

  • 12 cup plain yogurt
  • 12 cup milk (skim, regular or buttermilk)
  • 12 cup unbleached flour

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directions

  • Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
  • Place lid on it, but don't seal it (sealed starters have been known to explode).
  • Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
  • The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
  • Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
  • It will bubble and have the odor of fermentation--it is ready to use.
  • Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
  • I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
  • Then remove 1/2 cup starter, discarding the remainder.
  • Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
  • If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

Questions & Replies

Foolproof Sourdough Starter Recipe - Food.com (7)

  1. What do you recommend for those who do not naturally have a place to put the mix at 80 or 90 degrees? Would "proofing" it in the oven with water each of the 3 to 5 days be okay?

    Barbie E.

  2. Am I correct in assuming that after the initial 5-7 days the starter is put in the fridge then taken out weekly and left on counter 2 hours and is then fed?

    bak.darlene_13068114

  3. I am so glad I stumbled upon this site and I want to thank Paula G.! I've never made sourdough bread before but I have baked a lot of other breads. Instead of yogurt I want to begin my journey using plain kefir (Lifeway Kefir is readily available at my store) because it contains 12 live and active probiotic cultures instead of one. Wish me luck, and I will post my results (only if they are successful, of course!)

    richardlatchaw9

  4. Its been 5 days since I followed the recipe. But I do not see any difference from day2. Is the starter suppose to double in volume at a certain stage? Thanks!

    babyzcake

  5. Hi ! Thank you for this, I just killed my first sourdough like a fool.. I needed this recipe ! :) is it possible to feed it with water instead of milk? thank you

    Anonymous

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Reviews

  1. I am throwing in the towel on this; I have made the starter 4 times and it is not working out for me; it either does not develop or it goes mouldy before I get to the point of fermentation. I have tried different bowl and different temperatures. I picked the recipe because it read 'foolproof'. I have tried to make startes before without success; but I guess I have to admit that I am a real fool when it comes to starters. I will keep trying because it irritates me that I can't make it work. I bake quite a bit of bread and really should know how to get this done.

    Deantini

  2. If you are having problems with this starter, then it is probably one of these things . . .<br/><br/>1. Not live yoghurt culture - MUST be live, plain yoghurt.<br/><br/>2. Bleached flour - the things used to bleach flour (bromine or iodine - both used to disinfect!) kill the bacteria.<br/><br/>3. Too cold? Keep that puppy warm.

    RayeHawk

  3. This stuff is great and I made a double batch. Because I'm in freezing cold Michigan I set it on a heating pad set to 80 degrees and loosely wrapped in a kitchen towel. I made ~Nimz~ Rustic Country Sourdough Bread Recipe #157517 with it on the 7th day and it was fabulous! Thanks Paula for posting this!

    SkyGlitter

  4. THIS IS THE ONE! EASY! EASY! EASY! For years I have tried to make a sourdough starter and they always failed. Not only is this starter easy, it is VERY STABLE. I have yet to put her into the fridge. She is loving staying out on the countertop. I made a very successful Sourdough Bread Machine loaf. #47089 I highly recommend! Very easy. Nice suttle sour taste. I LOVE EASY! : ) I have fed my baby with milk and flour but think I might try feeding her with buttermilk and rye or wheat flour. We love the sour taste. I can hardly wait to make pancakes! THIS IS A KEEPER! Thanks Paula!

    YaYa1689

  5. Excellent sour dough starter!! During my lifetime, I have made a lot of starters and this one is by far the best. It made the best tasting bread. Thank you for a great recipe.

    Hooterville Cook

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RECIPE SUBMITTED BY

PaulaG

Hixson, Tennessee

  • 303 Followers
  • 770 Recipes
  • 242 Tweaks

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

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Foolproof Sourdough Starter Recipe  - Food.com (2024)

FAQs

What is the secret to a good sourdough starter? ›

There is no single best ratio, but I've found a ratio of 1:5:5 fed twice daily at 12-hour intervals to produce a sourdough starter that's strong and healthy. This ratio corresponds to 20% ripe starter carryover, 100% water, and 100% flour (a mix of whole grain rye and white flour) at each feeding.

How to make 100% sourdough starter? ›

A 100% hydration sourdough starter is a culture which is kept and fed with water and flour at equal weights. Like for instance 5 oz water to 5 oz flour. A 166% hydration starter is fed with equal volume of flour and water, which most typically is one cup of water (8.3 oz) and one cup of flour (5 oz).

Why is sourdough starter so difficult? ›

Essentially making a sourdough starter is not an overly difficult process, but it does require a commitment of time and patience, as well as some dedicated equipment. Sometimes there are factors which mean making sourdough starter could be difficult. Perhaps you're working long hours or go out of town regularly.

What is the best sourdough starter ratio? ›

The most common feeding ratio is 1:1:1 (sourdough starter: flour: water). This is also known as a 100% hydration starter. For example, let's say you have 40 g of sourdough starter in a jar. To feed it, you'll add 40 g of flour + 40 g of water.

Do you have to discard sourdough starter every time you feed it? ›

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Is 70 degrees too cold for sourdough starter? ›

By creating a sourdough starter, you are nurturing a colony of bacteria. Those bacteria have an ideal temperature to thrive in – that's between 20 and 24 Centrigrade, 70 and 75 Farenheit. The closer you can keep your sourdough starter to this temperature, the quicker and easier building it up will be.

Which flour is best for sourdough starter? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

Can I add to sourdough starter without discarding? ›

After day 7, do I keep discarding half of my sourdough starter? Nope! Once the sourdough starter is established on day 8, all you have to do is just give it flour and water. You no longer need to discard half of it.

Why throw away sourdough starter? ›

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

How long should a sourdough starter take? ›

Creating a healthy and vibrant sourdough starter can take anywhere from 7 to 14 days depending on several factors. The temperature of your kitchen is the most important factor to consider. Starters thrive in a warm environment, ideally around 75°F (24°C).

Is it worth making your own sourdough starter? ›

While buying a sourdough starter is very easy online, it's a very easy process to do at home! Plus, creating your own starter exposes you to the signs of fermentation, what steps you need to perform to maintain your starter, and gives you a chance to get to know the feeding (refreshment) process.

What makes a sourdough starter more sour? ›

Feed your starter less often

The longer you go in between feedings, the more acetic acid your starter will develop. This acid creates a more sour flavor.

Should sourdough starter be thick or runny? ›

Just a note here - it is normal for a sourdough starter to be stiffer when you first feed it and then thin out a little as it ferments. It should however be mousse like and aerated when it peaks. It may become runnier if you then don't feed it and let it go back down.

What happens if I forgot to discard starter before feeding? ›

If you didn't discard a portion of your starter each time you feed it, two things would happen: Your starter would grow to an enormous, unmanageable size. Your starter would likely become more and more inhospitable to the bacteria and yeast we want as the mixture would become ever more acidic.

Can I use starter that has fallen? ›

If your starter is well past peak (a few hours) and visibly falling, you can give it a “refresh” feeding to reactivate it.

Why doesn t my sourdough starter double in size? ›

Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter. All-Purpose flour, for example, will not rise as robustly as a blend of bread flour and whole wheat flour.

What flour makes the most sour sourdough starter? ›

Adding whole grain flour: Whole grain flour, particularly whole rye flour (pumpernickel), tends to promote more sour flavor in bread for two reasons. First, the type of sugars available in whole rye (or whole wheat) flour encourage a shift toward acetic acid production.

What is the best flour for sourdough starter? ›

All-purpose Flour

It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.

Does sourdough starter get better with age? ›

For most bakers, the answer is a clear no. Maurizio Leo, author of the award-winning bread cookbook The Perfect Loaf, still uses the first starter he ever made; it's now 12 years old. And while he's sentimental about that starter, he says its age doesn't really impact his bread.

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