This sourdough starter recipe with yeast, water, and flour is easy to make. After fermentation has occurred, keep the starter in a covered glass container in the refrigerator until ready to use. Sourdough starters improve with age — they used to be passed down from generation to generation!
Ingredients
- all-purpose flour: 2 cups
- active dry yeast: 1 pack (.25 ounce pack)
- warm water: 2 cups
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Place flour into a large, non-metallic bowl. Sprinkle yeast over top, pour in warm water, and mix to combine. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Place the bowl on a cookie sheet; cover loosely and set in a warm place to ferment for 4 to 8 days. Depending on temperature and humidity, times may vary. The starter is ready when bubbly and pleasantly sour smelling. If it's colored at all (pink, orange, etc.), throw it out and start over. Dotdash Meredith Food Studios
