Ingredients

How to make it

  • Using a large glass, plastic or ceramic container with a large mouth, add the water and the sugar and stir.
  • Add the yeast.
  • Let the yeast dissolve into the water and foam for about 10 minutes.
  • Add flour.
  • Stir very well and cover lightly with a kitchen towel.
  • Place this in a warm area of your home.
  • Leave this alone for 12 hours then stir.
  • You should see bubbles forming all over the starter.
  • Now, you can use some of this starter at this point but it will NOT have much of a sour flavor but it will make a nice loaf of bread.
  • **To achieve the real sour flavor, at this point if you do not use any of the starter, add 2 TB of regular or bread flour with 2 TB of warm water and stir the starter well and cover.
  • Place back in a warm area.
  • I feed my starter 1 time a day, each day.
  • IF YOU WANT TO MAKE A LOAF OF BREAD, take out 1 1/2 cups of starter and put it into a bowl.
  • Replace the starter by adding 1 1/.2 cups of flour to the starter and 1 1/2 cups of warm water, stirring in well!
  • Always replace what you remove from the starter with exactly what you removed from the starter!
  • For about a week, keep feeding your starter with the 2 TB of flour and 2 TB warm water once a day.
  • Smell your starter daily!
  • When you feel that your starter is sour enough based on your sense of smell, you're ready to make your bread.
  • The Bread Recipe
  • Remove 1 1/2 cup of starter and place in a warm glass bowl. Add 2 cups of flour and the salt. Depending on how wet your starter is, you might need more flour AND YOU CAN USE MORE STARTER IF YOU LIKE.
  • YOu can use a mixer with a dough hook, or put it into your breadmaker on a dough only setting or mix in the flour and salt with your hands. Mix the dough well. (I believe that the best bread I've made was made by hand on a floured surface. Knead your dough for five minutes until the dough forms a nice ball and is soft to the touch.)
  • Form the dough into a circle, place in an oiled bowl or into a ziplock bag and seal.
  • Place the dough into a warm area and let it rise for 1 1/2 hours.
  • *See tips below!
  • After the dough has doubled its size, remove it from the bag or bowl and press the air out of it and form into either a large round or a long loaf. You can divide the dough and make 2 round loaves or 2 baguettes.
  • Place the dough on a baking stone or baking pan that has been covered with foil and sprinkled with cornmeal.
  • Cover the formed dough with a kitchen towel and place in a warm area of your home to rise again.
  • After an hour, check the dough by pressing your finger into it. If the indentation doesn't move, you're ready to bake.
  • Place the dough into a cold oven and bake at 400 degrees for 40 minutes.
  • You can slice your dough before you bake it but its not necessary.
  • *Tips For Rising Dough
  • Microwave method-Using a 2 cup glass measuring cup, place one cup of water in the cup and place in the microwave. Heat on high for three minutes until water boils. You dough can be in a bowl or in a ziplock bag. Push the cup to the back of the microwave and place the dough inside the microwave making sure that the bag doesn't touch the measuring cup. Leave the dough inside the microwave for one hour to rise. DO NOT TURN ON THE MICROWAVE. The water in the measuring cup adds moist heat and helps the dough rise nicely.
  • Oven Method- Place a pan or pot of boiling water in the bottom of your oven. Place your dough to rise on a pan above the pot or pan of water. Make sure you remove the pot of water before baking. Your crust will be too thick if you don't.
  • And now Folks, my newest method! Are you ready? This is so ridiculous but it works! >>>>>>>>
  • The Electric Blanket Method! (Well someone had to try it!)
  • Place your dough to rise in a glass bowl WELL covered in plastic wrap or in a freezer-ziplock baggie. Turn on your electric blanket to a medium setting on your bed, slip the dough on to the blanket, covering it either with a towel or whatever bedding you have on your bed. Hey, I tried this and it worked very well! The dough rose perfectly and there was no mess as the dough was covered. The blanket provided the perfect amount of heat. Just don't forget that your dough is in the bed rising or you'll have a surprise when you go to bed later...
  • *************The Starter**********
  • If you do not make bread on a daily basis, store your starter only AFTER it is as sour as you like it in the refrigerator in a loosly covered glass container. If there is a liquid on the top of the starter after a few days, just stir that into your starter or remove it. Remember that if you remove any of the starter, replace what you remove. You can make bread after you refrigerate your starter by removing some of the starter for your bread and letting it come to room temperature. If you have any questions, feel free to write!
  • **I hadn't made sourdough in years. Recently, I actually purchased a sourdough starter on the internet. It was a good starter but after following the instructions that came along with it, I was disappointed in the flavor of the bread! I had saved Emeril's starter recipe a few years ago and made that, using the packaged dry yeast. I let that starter sit for a week, feeding it daily . I even made a few loaves in hopes of achieving that extra sour flavor that I craved. After 2 weeks, I had it! Eureka! I had the tangy flavor of commercial San Francisco-style bread! I have yet to place my starter in the refrigerator along with the one I purchased on the internet. My starter is still alive and healthy without refrigeration. I will take half of it soon and refrigerate it but remember, our pioneers didn't have refrigeration so you know that those starters sat somewhere in their kitchens, fermenting away!
  • MOMS!!!!.. This is a great way to teach kids about fermentation. Consider it a science project. And let your kids knead the dough. They can't ruin it!
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The Starter After 3 Weeks!   Close
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Reviews & Comments 18

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    " It was just okay "
    pointsevenout ate it and said...
    I find that the feeding regime is too light to make a good colony of yeast.
    See also: Extra Sourdough Bread
    3/4/14
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  • Veravanderven 11 months ago
    Wat is TB meel en TB water?
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  • steadygaze 2 years ago
    I made this starter with bread flour and fed it every day for 2 weeks because I wanted the real sour tang. My dough didn't rise after many many hours of proofing. Also, my starter didn't rise after adding the replacing amount of flour and water. I threw it all out and started again, following all instructions, and once again, no rise from dough or starter after many hours of proofing. I have kept the starter this time and intend to add yeast to see what happens. Should I give up on this starter?
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    " It was excellent "
    warsawnan ate it and said...
    I neglected my sourdough starter, in the coldest part of my refrigerator, for over a year not feeding it. Came across it last week while cleaning the fridge and thought "what the heck... I'll see if it's still any good." Took it out of the fridge and fed it daily for several days. Low and behold, it came back to life, VERY bubbly and extremely sour smelling! I have my sponge made, and will make the bread tomorrow. I'll let you know how it turns out. Can't wait!
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  • terid 4 years ago
    hey its me again, what about cracked wheat sourdough?? do you have a starter for wheat??
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  • terid 4 years ago
    hi annieamie... i forgot to say have a great day.!!!
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  • terid 4 years ago
    hi i just started making bread in my breadmaker and i saw your starter recipe for extra sourdough bread. i got the starter goin just today and i am going to let it sit for a week. now if i use it in a week and there is only half a cup left. and i replace what i used, will it be sour enough for the next day? thanks for your time. terid
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    " It was excellent "
    midgelet ate it and said...
    Nice post, I am a sourdough freak. if you want to get a free Oregon sourdough trail starter let me know and I will post. It's from the 1800's and fabulous! I used to make my own but now I have a collection ( free ) which I stated to collect in 1995 and still have them all.Although not a sourdough purist, working without yeast in the starter culture is awesome!
    I added your recipe to my sourdough bread which has some unique recipes there!group!!!

    Great post!
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    " It was excellent "
    ayngelwing ate it and said...
    Hi annie!
    Ok, couldn't wait any longer.... am making the Extra Sourdough Bread ..... It's just on it's first rise now... i'm so nervous, eeek! lol
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    " It was excellent "
    ayngelwing ate it and said...
    Hello, again!
    I just "started the starter" tonight, and I'm sooo excited! I won't even try to make bread for at LEAST a week tho, cause I LOOOVE that really sour flavour of San Francisco Style Sourdough Bread, nummy!
    Now comes the looong wait, lol. One Mississippi, two Mississippi.... ;0)
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  • dinnersready 5 years ago
    I baked this bread today and it was just wonderful.
    Thanks for the recipe for the starter and this very simple bread. I had it with potato soup tonight, just yummy...I melted some butter on top of the round loaf while it was still warm, because I just prefer a softer top crust, other than that followed your directions exactly..Thanks again
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  • annieamie 5 years ago
    Hi Ayngelwing. I do time the 40 minutes the minute I place the dough in the oven and turn the oven on. The cold oven supposedly keeps large air bubbles from forming in the dough. I hope you enjoy the bread! Thank you!
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    " It was excellent "
    ayngelwing ate it and said...
    Hi annieamie!
    In your post, you said:

    "Place the dough into a cold oven and bake at 400 degrees for 40 minutes."

    Would you tell me, please, do you time the 40 minutes from the time you place the dough in the cold oven, or from when the oven reaches 400* ???

    Thank you!
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  • annieamie 6 years ago
    The "fermentation" process is what creates the "starter." The starter is the fermented flour and water. After sitting for a few days, you'll definitely notice a sour smell to the "starter." Try it once and you'll see what I mean. Once you have your starter, you use it as an ingredient in the recipe for the bread above or in any other bread recipe that you wish to turn into "sourdough." Its fun to do, Jojoba! I hope you'll try making this at least once.
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    " It was excellent "
    jo_jo_ba ate it and said...
    Do you toss any starter in the beginning fermentation? I've never made it before and don't think I have a bowl big enough to house a constantly fed starter when nothing's being thrown.
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  • facciman 6 years ago
    I used to bake sourdough bread on a consistant basis. In fact, I used my same starter that I kept going for well over 15 years. However, the effort involved in keeping the "critter" alive got to be almost as intense as being a caregiver to a small child or pet so I gave it up and decided to concentrate on baking sweet French, Italian and ciabatta breads. This website has again inspired me to add sourdough to my repertoire. Thanks, and let's see how long I'll continue this time around.
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    " It was excellent "
    cinnamon ate it and said...
    I always buy the extra sourdough bread, Annie. I've made a few batches of sourdough in the past that just didn't have much flavor. I'm gonna try your recipe after I get the starter going.Hey, thanks for adding the starter recipe, too. I appreciate that so much. Thanks!
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  • wynnebaer 6 years ago
    I don't have any luck making bread but you make it sound so worth trying again....Fantastic post....:)
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  • frankieanne 6 years ago
    Fantastic post. Excellent directions. I love that microwave idea. Thank you!
    Was this review helpful? Yes Flag

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