Sourdough Starter in Rubbermain Container

Sourdough Starter

This works with all our sourdough recipes.

Makes 1 Starter Batch

Nutritional Information
Sodium Per Recipe: 6.98 mg Sodium Per 1/2 cup: 1.745 mg

Per Serving:
Calories: 230.4
Protein: 6.835 g
Carbohydrate: 48.1 g
Dietary Fiber: 1.895 g
Total Sugars: 0 g
Total Fat: .658 g
Saturated Fat: .103 g
Monounsaturated Fat: .08 g
Polyunsaturated Fat: .258 g
Cholesterol: 0 mg
Calcium: 10 mg
Iron: 3.064 mg
Potassium: 86.7 mg
Sodium: 1.745 mg
Vitamin K: 0 mcg
Folate: 119.4 mcg

  • 1 cup bottled no sodium water* (trace)
  • 1 cup of unbleached white flour (2.5mg)
  • 1 teaspoon baker's or bread machine yeast (1.998 mg)

Combine ingredients and stir until smooth. Set this mixture aside out of the refrigerator for 5 to 7 days in a glass bowl or plastic container. Do not seal tightly, but cover. Make sure the bowl is large enough for the mixture to "grow." You are making a living culture that will bubble. It will also smell a bit strange, or unusual. If you live in the Midwest or Eastern Seaboard, you will probably not be able to create a true San Francisco sourdough. Ambient conditions will alter sourdough culture, but you'll still get something worth making.

Use your starter once a week or remove 1/2 cup of the mixture once a week. Replace this will equal amounts of flour and water, stirred together before adding until smooth. This will keep your starter fresh and active. After about 7 days, you will want to store your starter in your refrigerator. Always bring it back to room temperature however before making your bread. After using in bread recipe, replace the amount you use. For instance, if you use a cup in a recipe, replace the starter by mixing together a cup of flour and a cup of water. Combine until smooth, then add to starter. *Municipal tap water will destroy the yeast and sourdough if you use it. Water should be without chlorine.

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