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Sourdough Starter
A reliable sourdough starter is the foundation of great homemade bread. This simple version uses a touch of honey and active dry yeast to kickstart the fermentation process quickly. Within a few days, the mixture develops a pleasant, tangy aroma and bubbly texture. Keep it fed and active on your kitchen counter or store it in the fridge for occasional weekend baking projects.
Ingredients
- 2 cups warm water (105° to 115°F)
- 1 package active dry yeast
- 1 tablespoon honey
- 2 cups unbleached all-purpose flour or bread flour
Instructions
- 1Combine the warm water, active dry yeast, and honey in a large glass or ceramic bowl. Stir the mixture until the yeast dissolves, then let it sit for about 5 minutes until it becomes foamy. Stir in the flour gradually until fully incorporated.
- 2Drape a clean kitchen towel over the bowl. Leave it in a warm spot between 80 and 85 degrees Fahrenheit for 3 to 4 days, waiting until the bubbling stops and a sour, yeasty smell develops.
- 3Stir the mixture once a day to mix the clear amber liquid back into the base. Transfer the finished starter into a clean glass jar.
- 4Rest the lid loosely on top of the jar and place it in the refrigerator until you need it for baking.
- 5Feed the starter every two weeks by taking the jar out of the refrigerator and pouring the contents into a large bowl. Whisk any separated liquid back into the mixture.
- 6Remove the specific amount of starter required for your bread recipe. Add equal parts of fresh flour and water to the remaining starter to replace what you took out.
- 7Stir in the fresh flour and water, then leave the starter at room temperature for 8 to 12 hours so it can become active and bubbly again.
- 8Bake with the active starter right away, or put it back in the refrigerator to store for up to two weeks before the next feeding.
- 9Discard or give away one cup of the starter before feeding it if you do not plan to bake within a two-week window.
- 10Revive a sluggish starter by dissolving one teaspoon of active dry yeast in a quarter cup of warm water between 105 and 115 degrees Fahrenheit. Stir this into the starter and leave it at room temperature overnight.