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Sourdough Starter

  • Yield: Makes about 3 cups
Sourdough Starter


  • 2 cups all-purpose flour
  • 2 tablespoons active dry yeast
  • 1 tablespoon sugar


  1. In a medium glass or ceramic bowl, combine flour, 2 cups warm water, the yeast, and sugar. Stir to combine. Cover with plastic wrap, and set in a warm place. Let rest for 2 days. Refrigerate until ready to use.

Reviews (3)

  • arries 5 Jul, 2010

    I used this in 1999 and still have it today, though it seems to lack on the sour side, but it still rises. I don't take it out of the fridge every day to add anything, at one point it was lost in the back of the fridge, and I just scraped the top off and started using it again. I recently used it for the Perfect Pizza recipe and it turned out just as good as a fresh packet of yeast. I still use it for the Sourdough Waffles, but I use egg replacer, and keep the left over in the fridge.

  • KateCreations 10 Jan, 2009

    I found this lacking in flavor. Unfortunately, it takes time, just using flour and water, and replacing half of the starter every day until frothy. The wild yeasts this attracts add much more flavor, although my bread with the above was very good and the crust was marvelous.

  • eamwrites 23 Dec, 2008

    its going bananas! This is the fastest sourdough starter! It has jumped straight to the stringy step. Going to have to use it immediately.

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