Check out all of Linda's wonderful Sourdough Bread Recipes.

A good sourdough starter can last for years, even decades, with the proper loving care! Sourdoughs were originally produced by wild yeasts.  The wild yeasts in the San Francisco area produce a unique flavor in breads.  The starter (or sometimes called a sponge) is a flour and water mixture that contains the yeast used to rise the bread.

You can buy dried versions and then activate them or you can make your own, catching the wild yeasts indigenous to your area. Ways to get some sourdough starter:

  • Get a cup of starter from a friend or another baker. You take a cup of the starter and add flour and water to make more of it. The starter can go on for years.
     
  • You can make a starter with normal packaged yeast you buy at the store (see recipe below).
     
  • Or you can buy a packaged sourdough starter mix at the grocery store or by mail-order.
     

Easy Sourdough Starter Recipe:

2 cups all-purpose flour*
2 teaspoons granulated sugar (optional)**
 1 packet (2 1/4 teaspoons) of active-dry yeast
2 cups warm water (105 to 115 degrees F.) ***

* I have also had excellent results using whole wheat flour. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. I usually add some whole wheat flour along with the white flour (I have even used some rye flour with excellent results).

** Adding a little sugar will help jump start the yeast process, as yeast feeds on sugar for its energy. Yeast rises by feeding on the sugars in flour, and expelling carbon dioxide in the process. That's why using just a little sugar can help boost this process. Don't overdo the sugar.

*** If the water you use contains chlorine, use distilled water, bottled water, or tap water that you've allowed to set out for 24 hours when you make your starter. Chlorine can stop the development of yeast.

Mix the flour, sugar, and yeast together in container (use only glass, glazed ceramic or crockery to hold your starter. No metal or plastic) that can hold two quarts.  Gradually stir in the water and mix until it forms a thick paste (don't worry about any lumps, as they will disappear). 

Cover the container with a dish cloth and let it sit in a warm, draft-free place (I place container in my sink). The dish cloth will let wild yeasts pass through into the batter. The mixture should bubble as it ferments (this will foam up quite a bit). If sourdough spills out onto your counter, it is hard to clean off once it has dried! Stir it once a day. Let it sit out from 2 to 5 days. It's ready when it develops a pleasant sour smell and looks bubbly. Then stir it, cover loosely with plastic wrap, and store it in the refrigerator.

Photos showing active sourdough starter.

As your starter sits in the refrigerator, a liquid will form on the top. This liquid contains about 12% to 14% alcohol (this is what gives sourdough breads their distinctive taste). Hooch is the alcoholic byproduct of the fermentation process. Hooch builds up in your starter, especially in the fridge. The hooch will have a brownish color. NOTE: The alcohol dissipates during the baking process, Stir that liquid back into the starter before using. If your sourdough starter is on the dry side, just mix the hooch back in. If your starter is already too moist, pour it down the drain.

Your starter should be fed every other day if left sitting on the counter. Every other week, if refrigerated. To feed it, remove one cup (use it in a baked item, give it to a neighbor, or throw it away) and replace it with 1 cup of water and 1 cup of flour.  Let it sit out for a few hours; then refrigerate.  

When you are ready to cook or bake with your starter, remove it from the refrigerator and pour it into a bowl. Let it warm to room temperature. At this time, mix up equal parts of water and flour to equal the amount of starter you are going to need.

If your sourdough gets too sour, throw all of it away except 1 cup. Add 2 cups of flour and 2 cups of water to it, and let it ferment for a day or so.

If you will not be using your starter for some time, freeze it. Two days before you need to use it, let it defrost. Then feed it and let it ferment for a day.

Important: If your sourdough starter or hooch starts looking pinkish or orange color, throw it away and start over as this means that something bad or nasty has started growing in your starter.
 

NOTE: 

  • To sourdough purists, sourdough bread is made using no commercial yeast. Others think of sourdough as only a flavoring method and rely on commercial yeast for the final rise. They do this for speed or convenience. I use both techniques.
     

  • I find working with a sourdough starter can be very time consuming. Especially if you follow what most sourdough books say and feed them everyday. That's too much work for me as I already have a cat. You even need a sourdough sitter when leaving town.

    Because I don't use my starter everyday, I store it, covered, in the refrigerator until ready to use. When I decide I want to use my starter, I then remove it from the refrigerator and let it come to room temperature (usually I let it sit overnight on the counter). I then feed it with 1 cup flour and 1 cup warm water. I let this site 8 hours or preferably overnight. It is now ready to use in your sourdough recipes!

Questions from readers:

Question:
I am so excited. I've just made your sourdough starter and am ready to make my first loaf of bread.  Being new to sourdough I have a question. What consistency should my starter be?  Mine is, what I would call, a medium pancake batter consistency. Does this sound right? - Judy (11/15/07)

Answer:
Congratulations on making your sourdough starter. A medium pancake batter consistency sounds good. That’s approximately what my sourdough starter is.

Remember, when making your homemade sourdough bread, the consistency of your sourdough will determine how much flour or water will need to be added when making the dough. You cannot follow a sourdough recipe exactly because of this.