Sourdough Starter

by Erin

You too can have your very own food pet – a sourdough starter! Unlike other pets it provides endless tasty possibilities. 

Sourdough Starter #sourdough

Jump to recipe

I have a food-pet! Seriously, taking care of a sourdough starter is like having a pet but requires even less effort than even a fish!

Unlike traditional pets, you can put this into hibernation in the refrigerator for awhile. And then it creates delicious tasting bread products! What a giving, yummy pet.

Sourdough Starter #sourdough

I am posting a picture of my sourdough starter, despite being a bubbly tan-colored opaque liquid that not only doesn’t really look tasty, it’s not very photogenic. Or maybe I just stink at capturing it’s good side.

I love my sourdough starter and already have one thing to share tomorrow. Good thing I have lots of plans because it needs to be used regularly to maintain it!

Sourdough Starter #DIY

Sourdough Starter #sourdough

SOURDOUGH STARTER

Print
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water, plus more for feeding
  • 1 cup unbleached all-purpose flour, plus more for feeding
  • Pinch of sugar

Directions

  1. In large, glass jar, mix together dry yeast, 1 cup warm water, and 1 cup flour and cover loosely with plastic wrap.
  2. Place in a bowl or rimmed tray and leave in a warm place to ferment (such as the oven with only the light on) for 4-7 days. Every day, discard 1/2 cup and add 1/4 cup each of flour and warm water.
  3. When mixture is bubbly and has a pleasant sour smell, it is ready to use. Feed daily if left at room temperature. Alternatively, add a pinch of sugar, cover, and keep it in the refrigerator, until ready to use.
  4. When you plan to use the starter (at least once a week), remove from fridge the day before and feed. Then replace what you use with equal amounts of flour and water.
  5. If you don't bake with it at least once a week, remember to still remove it, discard 1/2 cup, and add 1/4 cup each of flour and warm water.

Notes

This can also be made using only the native yeast that exists in flour, but would recommend using non-chlorinated water. If a clear to light brown liquid accumulates on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains. If mixture has a pink, orange, or any other strange color tinge to it, throw it out and start over. As for the discard, you can feed and gift it as a new starters to a friend or cook with it.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from All Recipes.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

You may also like

12 comments

Sourdough Pretzel Bagels April 23, 2023 - 9:11 am

[…] pretzels were also made with a sourdough starter which I’ve been maintaining ever since I made the sourdough blueberry muffins. Sourdough is […]

Reply
Sourdough Ginger Cookies A Unique Sourdough Recipe November 9, 2022 - 10:23 am

[…] If you do not have sourdough starter ask around to see if you can get some. Sourdough fans love to share starter, knowledge and recipes. Or you can make your own (it will take a week or more) with these easy instructions from Erin at The Spiffy Cookie. […]

Reply
Sourdough Strawberry Muffins Tangy Sweet Muffins May 1, 2022 - 6:00 am

[…] If you do not have sourdough starter ask around to see if you can get some. Sourdough fans love to share starter, knowledge and recipes. Or you can make your own (it will take a week or more) with these easy instructions from my blogging buddy Erin at The Spiffy Cookie. […]

Reply
Acids, Bases, and pH: Science Kit for Kids #ScienceSundays July 11, 2021 - 12:12 pm

[…] Sourdough starter – slightly acidic […]

Reply
Sourdough Focaccia Pizza April 7, 2021 - 6:01 am

[…] forward to a year long commitment to my sourdough starter (we’ve been on an off for years but this is our longest running relationship thus far), and […]

Reply
Cranberry Pumpkin Sourdough Bread September 21, 2020 - 6:01 am

[…] your sourdough starter still going strong? I try to use mine once a week but sometimes I forget. Thankfully it still […]

Reply
Healthy and Easy Whole Wheat Sourdough Muffins #TastyTuesdays July 14, 2020 - 8:00 am

[…] If you do not have sourdough starter ask around to see if you can get some. Sourdough fans love to share starter, knowledge and recipes. Or you can make your own (it will take a week or more) with these easy instructions from my blogging buddy Erin at The Spiffy Cookie. […]

Reply
Cathy Cordero April 23, 2015 - 5:56 pm

Do you use a “fed” starter for the blueberry muffins, or can I use un-fed starter from the fridge?
Thanks in advance for your help.

Reply
spiffycookie April 23, 2015 - 8:53 pm

Hey Cathy, good question! I used a fed starter to make sure the muffins are nice and fluffy. I have changed the recipe to reflect that.

Reply
marpatt September 4, 2013 - 9:55 pm

I love sour dough bread. It is like nothing to keep the starter going. I replace it as soon as i retrieve the missing batch. It is healthier than any bread and even healthier if not using white flour. Sourdough moves slowly through the system so to burn off calories and retrieve the nutrients. Thank you for this recipe so many may enjoy the benifits.

Reply
Nicole, RD August 1, 2011 - 1:55 pm

Sourdough is on my foodie bucket list! I mean, who doesn’t want a food pet?! ;)

Reply
spiffycookie August 1, 2011 - 2:01 pm

I don’t have the ability to have a garden, so this is the next best thing!

Reply

Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More