Make a Yeast Sourdough Starter

  • 1 teaspoon active dry yeast
  • ¾ cup lukewarm water (90 to 100 degrees)
  • 1½ cups unbleached all-purpose or whole wheat flour

Makes about 1 cup

This is the basic starter, recommended to all beginning sourdough bakers and to experienced bakers who want to make a new starter. I begin with a little commercial active dry yeast, but once the starter is going there is no reason to add more yeast. The pungent, extremely active starter makes wonderful bread.

  1. In a 2-quart glass or pottery bowl, soften the yeast in the water. Set aside for 5 minutes.
  2. Add the flour to the softened yeast and stir to combine. Any lumps will disappear during fermentation. Cover loosely with plastic wrap; leave a small opening along one edge or pierce the wrap with a toothpick 3-5 times. Let stand at room temperature (65 to 80 degress) for 3 days.
  3. The starter will get runny as it begins to work. After 3 days, it will have risen and fallen, will be bubbly, and will have a slightly sour aroma. The more you use and maintain a starter, the more pungent it becomes.
  4. Use the starter in any recipe calling for sourdough starter. Use ½ cup of starter to make the sponge for the recipe and the remaining ½ cup to maintain the mother. Store, covered, in the refrigerator.

This starter recipe come from The Bread Book, written by my Mom, Betsy Oppenneer.

Blue Bowl Breads Sourdough Recipes

Mark Oppenneer

Mark pretends to be many things.