169 sourdough starter recipes

Sourdough base for lots of different recipes

How to store and restore sourdough starter, AKA levain.

Sourdough starter using buttermilk shortcuts the wild yeast game by seeding flour and water with cultured buttermilk. Bubbly, tangy starter ready in 3 to 5 days for breads and pancakes.

Basic sourdough starter uses commercial yeast and milk-based feeding to build a reliable wild-yeast culture in 2 to 3 days. The shortcut starter for sourdough bread baking at home.

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

Granny's sourdough starter: a four-ingredient old-fashioned starter that uses commercial yeast as a kickstart, then matures into a true wild starter you feed every ten days.

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.

Old-fashioned potato sourdough starter built on potato water, flour, sugar, and a pinch of yeast. The starches feed wild and added yeasts together for a tangy, vigorous base for breads, pancakes, and biscuits.

Herman milk sourdough starter: a sweet, milk-based fermented batter that becomes the base for Amish friendship bread, cinnamon coffee cakes, and quick breads. Pass cups along to friends; the starter never runs out.

Quick sourdough starter using commercial yeast and a splash of vinegar for instant tang. Skip the 7-day wild-yeast wait and get a working starter in 24 to 48 hours.

Sourdough starter for bread machines using just skim milk, plain yogurt, and flour. The yogurt cultures kickstart fermentation in 2 to 5 days.

Simple sourdough starter made with unbleached all-purpose flour and warm milk instead of water. A two-ingredient base for homemade sourdough bread.

Dak's sourdough starter cultured from yogurt and milk before adding flour. A beginner-friendly starter that bypasses weeks of wild-yeast capture. Ready in 5 days.

Stir flour, yeast, and water together to create a simple sourdough starter that bubbles to life in days, ready to bake tangy bread without fussing over wild yeasts.

Start your own sourdough with just flat beer and flour. Stir 3 times a day for 5 to 10 days and you've got a bubbly, tangy starter ready for any sourdough recipe.

This simple sourdough starter recipe is easy to understand and is stress free!