Mother Earth Living

Sourdough Starter Recipe

This Sourdough Starter recipe uses only three basic ingredients.
By Charlotte Denholtz
April 2013

Flour is one of the key ingredients in this Sourdough Starter recipe.
Photo By Fotolia/Sea Wave
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Get swept up in the aroma of freshly baked bread or the warmth of a heavy quilt on a crisp winter night with The Modern-Day Pioneer (Adams Media, 2012) by Charlotte Denholtz. This charming book celebrates these simple pleasures by showing readers how to incorporate basic skills and living into their everyday life. Whether you’re interested in growing your own fruits and vegetables, mending your own clothes, or crafting delicious meals from scratch, The Modern-Day Pioneer will be your guide every step of the way. Make this Sourdough Starter and it will last a while.

You can purchase this book from the Mother Earth Living store: The Modern-Day Pioneer.

Sourdough Starter Recipe

The longer you keep it going, the better your bread will be. There are stories about sourdough starters that have survived for over a hundred years, passed down from generation to generation.

Ingredients

• 3 cups water
• 1/8 teaspoon active dry yeast
• 3 cups all-purpose flour

1. Day 1: Combine 1 cup water, yeast, and 1 cup flour in a ceramic or glass bowl. Stir to combine, cover loosely with damp cheesecloth or towel, and set aside at room temperature. Stir this mixture once a day for the next 3 days.

2. Day 5: Add to the starter 1 cup water and 1 cup flour. Stir well, cover again, and set aside at room temperature for another 4 days, stirring once a day, as before.

3. Day 10: Again, add 1 cup water and 1 cup flour. Mix thoroughly. Let stand at room temperature loosely covered for 6 hours, or until the starter foams and doubles in volume. The starter is now ready to use. To keep your starter alive, replace the quantity that has been used with an equal amount of water and flour (for every 1 cup used, replace with 1/2 cup water and 1/2 cup flour). Keep covered, stir it every day, and feed it every 5 days by removing some starter and again replacing it with an equal amount of water and flour. If you do not wish to feed it, but want to keep it, cover, airtight, and refrigerate indefinitely, taking it out and repeating the process (removing and replacing 1 cup as before) for 10 days before using it again. Sourdough Starter recipe yields 9 cups.

More Bread Starter Recipes and Bread Recipes

Friendship Bread Starter recipe
Friendship Bread recipe
Sourdough Boule recipe

For more from The Modern-Day Pioneer, check out the articles Making Bread without Yeast: 2 Bread Starter Recipes and Beekeeping for Beginners.

This excerpt has been reprinted with permission from The Modern-Day Pioneer: Simple Living in the 21st Century by Charlotte Denholtz and published by Adams Media, an imprint of F+W Media, 2012. Buy this book from our store: The Modern-Day Pioneer.








Post a comment below.

 

Sandra Pulaski
2/16/2014 7:47:38 AM
You don't need to add yeast to this starter. All you need is the flour and water. I would suggest visiting the King Arthur flour site. They have a marvelous recipe for their sourdough starter and a great rustic sourdough bread recipe. I don't use anything else now and this bread is to DIE FOR!








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