How to Make Sourdough Starter for Bread Recipe - Food.com (2024)

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photo by gailanng

1. My very first batch of sourdough starter is rising & has air pockets(bubbles) around the sides the very first day. Is this too fast. Thanks

   Sonja R.

2. How long does this starter last? Do you have to frezze it from going bad or just leave it in ur refigrator?

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   Laura P.

Reviews

1. This is a great starter. I have used it to make sour dough bread as well as adding it to my pizza dough recipe. The starter is at least 3 months old and just keeps getting better and better. I feed my starter about every 9 to 10 days, I add 1/2 cup warm water to the starter mixing well and then add 1 cup flour mixing well (ok to have some lumps) and let it sit out at room temp for an hour or two and then back to the fridge it goes until the next time.

   mojo mom

2. Separation of the sourdough starter is completely normal. The liquid on top is called "hooch." You can either pour it off, or stir in back into the starter (if your starter looks too thin, pour it off, too thick, stir it back in). If your sourdough is tinted pink or green, it is contaminated and needs to be thrown out.

   KatieNana

3. This is NOT a sourdough starter. It is merly a wet yeast version of the commercially available activated yeast. The reason many of you mention that there is not a sour dough taste is because a true sourdough starter has a Lactobacillus culture in symbiotic combination with yeasts. What is made here in no way has that. If you wantg a true sourdough culture go to Google and search for Carl's Oregon Trail Sourdough. For the cost of a self addressed stamped envelope you can get a real sourdough culture.

   therreid

4. My Betty Crocker cook book says to let (an almost identical receipt) sit out at room temp for 10 days. I thought that was a little silly. I am glad that your receipt mirrors my judgement of how done my starter is. A word of advice for others though, mix the starter in a fairly larger mixing bowl and let it rise for 12 hours before transfering it to a smaller jar. It will foam and fizz all over if it is too confined.

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   KookieMomster

5. I am excited to report this starter worked well for me! It is on it's fourth day and has been doing great. Cant wait to make my first loaf of sour dough bread! Used a large glass bowl and tucked it away in a warm place on the counter. Thank you Bergy for sharing this easy to have success with recipe! Made and reviewed for the Game Forum's - I Recommend Tag Game.

   lauralie41

see 57 more reviews

Tweaks

1. If you weigh the flour and water equal amount you won’t have to guess how much extra flour to add it will be correct the first time just weigh the flour and add equal weight of water

   doug.wilson18

2. Twice I made the recipe and was too watery so I added another 1 and half cups of flour its sticky the way it should be will let you know in a few days if it's good

   Gaye P.

3. This was way too watery and kept separating. I added an extra 1½ cups flour (total 3½ cups) to get it the right consistency of a sticky dough.

   Debra M.

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