New Sourdough Start from Scratch
A new Sourdough start is easy for those who don't have the opportunity to have one passed down through generations.
Materials
- 1 (.25 ounce) pkg Active Dry Yeast
- 2 cups All-Purpose Flour
- 2 cups Warm Water
Instructions
- In a large non-metallic bowl, mix together 1 package active dry yeast, 2 cups warm water and 2 cups all-purpose flour. Leave in bowl or place into a glass jar. Cover loosely
- Leave your start in a warm place to ferment, sit your jar or bowl on a cookie sheet in case of overflow. Check daily. This process takes about 4-8 days. This time is dependent upon the temperature and humidity in your kitchen
- When your mixture is bubbly and begins to have a pleasant sour smell it is ready for use. *NOTE: If your mixture has a pink, orange or another strange colored tinge to it, THROW IT OUT and start over
- Keep your Sourdough start in the refrigerator until ready to use
- When you use your starter for baking, always replenish your mixture with equal amounts of flour and water with a pinch of sugar. For example: if you use 1 cup starter; replace 1 cup water and 1 cup flour with a pinch of sugar into your mixture. Mix your starter well and leave on the counter until bubbly again, then replace in the refrigerator
Notes
*Note: if a clear to light brown liquid has accumulated on top, don't panic, this is an alcohol base liquid that occurs as your mixture ferments. Just stir the mixture well.
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