Sourdough Starter I

1 starter servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
Make your own tangy sourdough starter with just yeast, flour, salt, sugar, and warm water. Ready in 3-5 days for authentic sourdough bread, waffles, or pancakes with that classic fermented flavor.

Ingredients

  • 1 package dry yeast
  • 1 3/4 cups flour
  • 1 tbsp salt
  • 1 tbsp sugar
  • 2 1/2 cups warm water

Step-by-Step Instructions

  1. Using a glass bowl and wooden spoon, mix all ingredients well. Cover loosely with plastic wrap.
  2. Stir once daily for 3 to 5 days. The mixture should become bubbly and develop a pleasant sour smell.
  3. Once bubbly and active, your starter is ready to use in sourdough bread, waffles, or pancakes.

Common Problems and Solutions

Q: Why isn't my starter getting bubbly?

A: Make sure your water is warm (not hot—about 100-110°F). If the water is too hot, it can kill the yeast. Also ensure you're using a clean glass bowl and wooden spoon, as metal or residue can inhibit fermentation. Give it the full 5 days if needed.

Q: How do I know when it's ready to use?

A: The starter should be visibly bubbly with a pleasant tangy, yeasty smell. It should have increased slightly in volume and have a loose, pourable consistency. If it smells bad or shows any mold, discard and start over.

Tips and Techniques

Use lukewarm water—too hot and you’ll kill the yeast, too cold and the fermentation will be very slow. A glass bowl is important because it won’t react with the acidic starter as it develops.

Ingredient Substitutions

  • glass bowl: food-grade plastic or ceramic bowl

Equipment Needed

  • glass bowl (at least 2-quart capacity)
  • wooden spoon
  • plastic wrap
  • clean glass jar with lid for storage

Historical Context

Before commercial yeast was widely available, sourdough starters were the primary leavening agent for breads across America. Prospectors during the Gold Rush were nicknamed ‘sourdoughs’ because they carried their precious starter everywhere to make bread on the trail.