This sourdough starter recipe shows you how to make a sourdough starter from scratch. If you continue to feed your sourdough starter, it will last you for years to come. Sourdough starter can be used to make many different recipes include pizza crust, bread, pancakes, tortillas, naan, and muffins.
1 cup all-purpose flour (Plus more for future feedings.)
1 1/8 tsp. active dry yeast
1 cup water (Plus more for future feedings. Use room temperature or cool water.)
1 large glass jar. At a minimum, you will need a 28-ounce jar. The starter will bubble up and needs room to expand.
In a large glass jar, combine flour, yeast and water.
Mix well with a wooden spoon.
Loosely cover the jar with wax paper.
Keep the jar at room temperature and allow the starter to ferment and bubble. Stir every 2 to 3 hours for 24 hours.
After 24 hours, feed starter ¼ cup flour and ¼ cup water. Mix well.
Stir every 2 to 3 hours for 24 hours.
Feed starter again ¼ cup flour and ¼ cup water. Mix well.
The starter should be bubbling and have a strong, sour smell. If you are not ready to use it, cover loosely and place it in the refrigerator.
Weekly, remove starter from the refrigerator. Pour off any excess water that has formed on the top.
Feed it ¼ cup flour and ¼ cup water once for every 24 hours that you leave it out of the refrigerator.
Allow it to bubble and come to room temperature before putting it back in the refrigerator.
If the starter turns black, discard and start from scratch.
If you store the starter on the counter, feed it every day.
If you store the starter in the refrigerator, feed it weekly.
The starter should be at room temperature and bubbling before using it in a recipe.