tri-ticker-0917_triple-pts Free Shipping on orders over $49* Use code: SHIP4FREEEarn tripe points when you use your WS Visa Card*20% off Baking Essentials* Enter Code: BAKEWARE
Return to Previous Page

Classic Sourdough Starter

Classic Sourdough Starter
Sourdough starter keeps indefinitely, and its flavor improves with age. Use the starter to make our sourdough bread (see related recipe at left).

Ingredients:

  • 2 cups lukewarm water (90° to 100°F)
  • 1⁄3 cup plain yogurt
  • 2 cups unbleached bread flour
  • 1⁄4 cup nonfat dry milk powder or 1⁄4 cup dry
     buttermilk powder

Directions:

In a bowl, whisk together the water and yogurt. Add the flour and dry milk powder and beat until well blended and smooth. Transfer the mixture to a 1-quart glass jar, ceramic crock or plastic container. Cover loosely with plastic wrap or a double thickness of cheesecloth and let stand at room temperature for 48 hours, stirring the mixture with a whisk twice each day. It will be bubbly, with a fresh sour smell and the consistency of pancake batter. A clear or pale yellow liquid will form on the top; just stir it back in. If the liquid is any other color (such as pink or green), discard the starter and make a new batch. Cover loosely with plastic wrap and store in the refrigerator.

To use the starter, measure out the amount called for in a recipe and let stand at room temperature until it starts to bubble, about 1 hour. To feed the remaining starter, add 1 cup flour and 1 cup water, stir to incorporate, and let stand at room temperature for 24 to 48 hours to begin fermenting again. Store in the refrigerator, covered loosely. Makes 3 cups.

Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).