Back to the mainland of Recipe Corner

Here are a few recipes for sourdough starter. Once you've made your starter, click here for some recipes for sourdough bread. Be sure to note that you should not use metal bowls or utensils while making your starter. Bad chemical reactions will happen and I'm not exactly sure what kind of "starter" you'll have... Make sure to use ceramic or plastic!!

The "Potato Starter"

Ingredients

2 cups warm water
2/3 cup sugar
6 tablespoons instant mashed potato flakes
1 package rapid rise yeast


The Preparation

  • Mix all ingredients in a glass jar and cover loosely with foil or plastic wrap. If the cover is too tight the gas (the fermentation from the yeast eating the potato flakes) will not form.
  • Keep at room temperature for 24 hours, then refrigerate.
  • This starter should be used within 10 days. You may freeze it before the 10 days are up for future use.

Back to the mainland of Recipe Corner


The "Yogurt Starter"

Ingredients

1 cup room temperature milk
2T plain yogurt
1 cup flour


The Preparation

  • Combine the milk and yogurt until well blended in a small bowl.
  • Cover tightly. Keep at room temperature for 24 hours.
  • If the mixture turns pink, discard and start again. Try placing it in a cooler location (but still around 70 degrees or so).
  • After waiting 24 hours, gradually add the flour until blended well.
  • Cover tightly again and let stand in a warm place for 2-5 days.
  • Again, if the mixture turns pink, discard and start again.

Back to the mainland of Recipe Corner


The "Milk Starter"

Ingredients

2 cups warm water or milk
2 cups bread or unbleached all-purpose flour
2 1/2 tsp yeast


The Preparation

  • Mix together all ingredients.
  • Cover the bowl with a tight fitting lid (or plastic wrap) and allow to sit in a warm spot for 4 to 7 days.
  • Stir gently once a day.
  • This starter is ready to go after sitting for 4 days.

Back to the mainland of Recipe Corner


The "Vinegar Starter"

Ingredients

1 package dry active yeast
1 T vinegar
2 1/4 cups warm water 1 tsp salt 2 T sugar 2 cups bread flour


The Preparation

  • Dissolve yeast in 1/4 cup warm water in a medium bowl.
  • Add sugar vinegar, salt and flour. Blend together well.
  • Add remaining water until creamy batter.
  • Cover tightly with plastic wrap and let sit until it starts to ferment. This should take about 3 days.

Back to the mainland of Recipe Corner