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Sourdough Starter

Sourdough Starter
Making a starter at home today is relatively easy when using active dry yeast. Plan to prepare your starter a few days before you wish to bake so that it has ample time to develop. As you will see, starters can be made with white, whole wheat, rye, and even gluten-free flour, each imparting its own distinct characteristics to the finished bread.
Yield 1 sourdough starter
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12

Reviews

Ingredients

  • 2 cups water (110-115ºF)
  • 3 1/2 cups all-purpose flour
  • 1 (0.25ozeach) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon granulated sugar

Instructions

  • In a nonmetallic container (at least 1-quart capacity), dissolve yeast in warm water; let stand 5 minutes. Add flour and sugar. Stir with wooden spoon until flour is fully hydrated. The mixture will be thick; any remaining lumps will dissolve during the fermentation process.
  • Cover loosely with plastic wrap. Let stand in warm place for 5 days, stirring 2 to 3 times each day. The starter will rise and fall during the fermentation period; it becomes thinner as it stands. A temperature of 80-85ºF is best for developing the sour flavor. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir starter before using. The starter can be used for baking or placed in the refrigerator for later use.
  • To use the starter, measure out desired amounts as specified in the recipe. Let refrigerated starter come to room temperature before using; this will take about 4 hours.
  • After using a portion of the starter for a recipe, replenish remaining starter with 3 parts flour to 2 parts water (example: if you use 1 cup starter, add back 1 cup flour and 2/3 cup water) and 1 teaspoon sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir and store in refrigerator. If the starter is not used every week, stir in 1 teaspoon sugar to keep it active.

Notes

Photo by Jen Schall.

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Review & Comments

Martha kay Keele | Reply

Do you use regular gluten free or 1 and 1 flour? If so does the bred still turn out moist and not dry like so many gluton free breads are? anxious to get it started,
Kay

Red Star Yeast | Reply

Hi Martha,

This recipe is for a gluten starter. This is our gluten free sourdough starter you should use. https://redstaryeast.com/recipes/gluten-free-sourdough-starter/ You should have better flavor but unfortunately dryness is a result of the flour blend you are using.

Happy Baking!

Ann | Reply

Can quick-rise yeast be used to make sourdough starter

Red Star Yeast | Reply

Hi Ann,

Yes you can substitute the Quick Rise 1:1 with the sourdough starter.

Happy Baking!

katie | Reply

Does the flour need to be unbleached?

Red Star Yeast | Reply

Hi Katie,

You can use either!

Happy Baking!

Will | Reply

5 stars
This is so simple and yields fantastic starter. I’ve been using it for about 2 months with a 2 week pause for vacation in the middle. I left the starter in the fridge for those 2 weeks and was uncertain how viable it would be on our return. When we got home, it was still bubbling away and gets better as it gets older. This stuff is about foolproof.

Sunshine | Reply

my starter is still thick. should it thin out? I started it on 04/13. Thanks.

Red Star Yeast | Reply

Hi Sunshine – The starter should thin out as time goes on. However, it’s possible that too much flour was added. If it remains thick, you could add 1-2 teaspoons of water and mix it in.

Happy baking!

Tom | Reply

I am making a half recipe, and it is smaller than I thought it would be. when I take out a cup of starter do i add back in the cup of flour and 2/3 cup of water to this, or do I do a smaller amount of flower and water back into the starter? Also if i decide to make the full (larger) batch of starter, can I mix the two together after full fermentation? One other question, when I store the starter in the refrigerator , do I put a lid on it? Or leave it open?
Thanks

Red Star Yeast | Reply

Hi Tom,

Yes that is correct if you take out 1 cup of starter you need to replenish with 1 cup of flour and 2/3 cup of water (1:2 ratio always). You also can mix them together after you have gone through the full fermentation. When you store it in the refrigerator you need to put a lid on it.

Happy Baking!

Barbara Dowtin | Reply

Hi, Could I mix flours and if so what would be a good combination?

Red Star Yeast | Reply

Hi Barbara,

You definitely can! Some people prefer the taste of whole wheat or rye starters. You could do a combo of AP or Bread Flour with either whole wheat or rye.

Happy Baking!

Wil | Reply

The directions say to use a four quart container. That’s a whole gallon. Is this a miss print or error?

Red Star Yeast | Reply

Hi Will,

It is correct. This recipe does make quite a bit of starter and you need room for it to grow. You can certainly cut the recipe in half though!

Happy Baking!

Jared | Reply

Hi,

The recipe says (as of right now) to use a 1-quart container, which is too small. A 4-quart container really should be recommended.

Thanks!

Red Star Yeast |

Hi Jared,

Thank you for the feedback, we will take note on this!

Happy Baking!

Kathy | Reply

Can I make a sourdough starter from instant sourdough

Red Star Yeast | Reply

Hi Kathy – Yes, you can substitute 1 full packet of the Platinum Instant Sourdough for the 1 packet of active dry yeast in this sourdough starter recipe.
Happy baking!

jackie | Reply

Can I cut this recipe in half?

Red Star Yeast | Reply

Yes you can, Jackie.
Happy baking!

Robbie A Medlin | Reply

My starter over flowed on the same day I made! Do I put it back in the container or throw it out and start over? Or is it ready to use after only 1 day?

Red Star Yeast | Reply

Hi Robbie – No need to start over! Just keep stirring it so it doesn’t rise above your container, let it sit for 5 days to develop the flavor. You could also transfer it to a larger container if needed.
Happy baking!

Carol | Reply

Can starter be proved in refrigerator in hot climates.

Red Star Yeast | Reply

Hi Carol – Yes. Fermentation will be slower at cooler temperatures, and it may take a bit longer to develop. If your kitchen is 85 degrees F or cooler, you can leave it on the counter.
Happy baking!

patty olson | Reply

Hi, my finished starter is in the fridge, it has some liquid forming on top. When I add the teaspoon of sugar should I pour off the liquid or just stir it in? It smells really boozy to.

Red Star Yeast | Reply

Hi Patty – you can stir the liquid (called ‘hooch’) back into the starter. It typically forms when it’s been awhile since the last feeding.
Happy baking!

Patty olson | Reply

Hi, I started the sour dough starter recipe and it raised up rather quickly. This is the 3rd day of stirring it 3 times a day and it has fallen to about half that it was. On the final day is it supposed to be doubled again?
Thanks so much! Patty

Red Star Yeast | Reply

Hi Patty – it does not need to double in size. As long as you see bubbles, the starter is active.
I hope you will find this information helpful.
Happy baking!

Bryn | Reply

Can I use Premium Instant Yeast w/dough enhancers? If so does the fermentation time change?

Red Star Yeast | Reply

Hi Bryn – Yes, you can substitute Platinum Yeast 1-for-1 in this recipe. No changes needed.
Happy baking!

Pamela Hayden | Reply

What do you do if you don’t have a warm place to let the starter sit for five days?

Red Star Yeast | Reply

Hi Pamela – cooler temperatures are ok, it just may take a bit longer for the starter to get going. Try placing it near a sunny window or on top of the refrigerator for added warmth.
Happy baking!

Ricki Jones | Reply

Can you use quick rise yeast for the starter?

Red Star Yeast | Reply

Hi Rick,
Yes, you can substitute Quick Rise Yeast 1-for-1 for the Active Dry Yeast.

Happy baking!

Sharon Cruise | Reply

AWESOME SITE for all bread – starters – THANK YOU for sharing – haven’t seen sourdough starter for years – especially online. Used to make from scratch used for all breads, rolls-kept it going seems like forever.

Nikolas | Reply

In reply to Yonason.
I have actually used a half cup of apple juice and a little drizzle of clover honey to good effect as well. You could almost detect that hint of tart green apple cider in the bread or maybe I was projecting but either way everything that I used that starter in was really good. Cheers!

Kim Hughes | Reply

Can you use Einkorn all purpose flour to make the starter recipe? Einkorn has less gluten.

Red Star Yeast | Reply

Hi Kim,
Yes you can. We also have a gluten free sourdough starter recipe you may want to try.
Happy baking!

Yonason | Reply

I’ve never heard of feeding a starter with sugar as opposed to flour. I’ll have to give it a try. Also, may one substitute molasses for the sugar?

Red Star Yeast | Reply

Hi Yonason,
Yes, you can use molasses in place of the sugar.

Happy baking!
Carol

Melissa J Lind | Reply

Can I replace the Redstar w/a packet of “platinum Instant Sourdough Yeast+ Sourdough Culture”?

Red Star Yeast | Reply

Hi Melissa,
Yes, you can substitute one full packet of Platinum Instant Sourdough in place of one packet (or 2 1/4 tsp) of dry yeast in any recipe to give it a mild sourdough flavor. In a sourdough starter, this product will add to the flavor developed by the starter.
Happy baking!
Carol

Caitlin Wickliffe | Reply

The recipe doesn’t say anything about feeding the mixture. I thought this had to be done every 3 or 4 days.

Red Star Yeast | Reply

Hi Caitlin,
The last paragraph of directions covers replenishing the starter. If starter is not used every week, stir in 1 tsp sugar – this is how it is fed.

Happy baking!
Carol

Rich Brown | Reply

The instructions supplied for the starter is unclear about what to do with regard to the first five days after the original starting of the process. Is it proper to just mix the yeast, water and flour together and then let it sit out at room temp (with daily stirring) for five days without feeding?

Red Star Yeast | Reply

Hi Rich,
Stir the new sourdough starter 2 or 3 times daily for the first 5 days. No need to feed it during this time.

Happy baking!
Carol

Robin Gautreaux | Reply

Can the sour dough starter recipe be cut in half?

Red Star Yeast | Reply

Hi Robin,
Yes, you can cut the recipe in half.
Happy baking!
Carol

GAYLE | Reply

5 stars
I made my starter this morning. When do I start to stir it 2 or 3 times per day, described in the instructions on this page?

Red Star Yeast | Reply

Hi Gayle,
Start stirring on the next day (day 1), and every day for 5 days.
Happy baking!
Carol

Kathy O | Reply

Hi & Help Please!
I’m making my first sourdough starter but only have rapid rise/ instant yeast. Are the quantities and timing the same? I can’t find anything online.

Thanks!

Red Star Yeast | Reply

Hi Kathy,
Yes, you can substitute instant yeast with no other adjustments.
Happy baking!
Carol

Rosemary | Reply

Impossible to find packet yeast these days (mid-corona.) Can I (one for one) substitute the Red Star Quick Rise yeast in the sourdough starter recipe?
Thanks

Red Star Yeast | Reply

Hi Rosemary,
Yes, you can use Quick Rise yeast in this sourdough starter recipe.
Happy baking!
Carol

Vickie M | Reply

5 stars
You can cube the brick and freeze in one inch squares. I used to wrap them in wax paper and store in a plastic bag in freezer. Thaw at room temperature when needed.

Chloe | Reply

When I followed the recipe, using 3 1/2 cups of flour and my starter isn’t liquidy at all. It’s like dough. At it’s current state, I cannot stir it. Where did I go wrong?

Red Star Yeast | Reply

Hi Chloe,
It’s possible that you added too much flour. Use the spoon and sweep method when measuring flour – spoon the flour into your measuring cup and then level off with a flat utensil. If you have a scale, use 420 grams of flour.
I hope you will find this information helpful.
Happy baking!
Carol

Ricki Soucy | Reply

I’ve been wanting to make a sourdough starter for awhile now. Looking at all the recipes on line made me realize that the one printed here on the Red Star site gave the most instructions and easiest ingredients list of all the ones I read through, including the King Arthur flour site. Kudos to you Red Star.

Helen | Reply

5 stars
I so totally agree! I’m in the middle of the KAF one and am confused. RS is much easier and I like the questions and the RS answers. So very nice!

Bryan | Reply

I have a couple of questions.

First, how many cups of starter does this make, and second, if I want to make two loaves of bread at a time instead of one, can I take that much starter out at one time, of this without losing its sour flavour, or do I need to double the amount of starter that I have in order to use twice as much at one time?

Red Star Yeast | Reply

Hi Bryan,
The recipe should make 3 to 4 (or even a bit more) cups of starter. Just follow the replenishing steps in the instructions after taking out some of the starter for your recipe. For example, if you use 2 cups of the starter, add back 2 cups of flour and 1 1/3 cups water, plus a tsp of sugar.

Happy baking!
Carol

Joanz | Reply

Wow. Great advise from Carol and from some of the commenters. I found this same recipe, in recipes my mother gave me. She used the starter for sourdough bread she made in her bread machine. Which I still use. Mostly for kneading dough. I stumbled upon this site from a google search. I now know I have more recipes I can use my sourdough starter in by going to red star yeast web site. Wasn’t sure if I could use my starter In any recipe or not. Thanks again.

Waneeta | Reply

I bought a bread thing to use.I would like to know how much starter I use to make a loaf of bread.the bread thing is used to rise the bread in.do you have a recipe that is exact in using starter and other ingredients.New to using starter.Starter is already made and looking good on the counter.Thanks in advance

Red Star Yeast | Reply

Hi Waneeta – You’ll love the flavor that the starter brings to your breads! You can use the sourdough starter in our sourdough recipes — here’s a link: https://redstaryeast.com/recipes/category/sourdough/.
Happy baking!
Carol

My Catholic Kitchen » Cinnamon Apple Sour Dough Waffles #brunchweek | Reply

[…] wanted to do something with my Red Star Sour Dough Starter since I have some in the refrigerator. I love the tangy taste it gives a lot of breads and I […]

Jodi | Reply

5 stars
Hi Carol, to recap your response to keeping the starter on the counter, you state to feed it twice a day. What do I feed it with? And how often should i be using it? Thank you so much for the recipe and assistance along the way for all of us newbies!!!

Red Star Yeast | Reply

Hi Jodi,
If your starter is stored at room temperature, feed it with 1 tsp of sugar twice daily when you are not using it.

Happy baking!
Carol

Brian | Reply

I didnt see anything in the original post about feeding the starter with additional sugar? It’s been 3 days with my starter & just reading the comments. Am I too late?

Red Star Yeast |

Hi Brian,
When you are starting with a new starter, it is not necessary to feed it for the first 5 days. Once it is established, follow the guidelines for feeding/replenishing.
Happy baking!
Carol

Paula | Reply

I’ve made the sourdough starter about 2 monts ago, and have used it or fed it every week since then. About two weeks ago, I noticed that the liquid forming on top had a greenish color. Is the starter okay to use?

Red Star Yeast | Reply

Hi Paula,
Congratulations on starting a sourdough starter! I hope you have enjoyed good bread over the last couple months. Typically a sourdough starter has a low enough pH (acidic) to resist spoilage. However, if your starter is showing signs of mold growth, or smells decidedly putrid, throw it away and begin again. I’m not sure if the greenish color is the beginning of mold, but to be safe I would toss and start over.
Carol

Kerry | Reply

Question, Made starter but the recipe I’m using is for a “mini bread maker” so will only use 4 Tblsp of starter. Do I need to “replenish ” the starter each time? Seems like it would make way too much.

Thanks, Kerry

Red Star Yeast | Reply

Hi Kerry,
I would recommend replenishing it every other time if you’re making bread at least once a week. If using the starter less than weekly, it will need to be replenished – follow the directions listed in the recipe. You can always use the removed cup of starter for other recipes (like sourdough pancakes– yum!
Happy baking!
Carol

Thelma | Reply

An elderly lady gave me a reipe for sour dough bread and a starter , she said feed it every3 to 4 days with three fourth cup sugar 1 cup warm water and 3 tbsp. instant potatoes . Help please ,really want it to come out good

Red Star Yeast | Reply

Hi Thelma,
Sourdough starters are typically fed with flour and water, some use a scant teaspoon of sugar. I would suggest using our recommendations listed in this recipe. There’s also great info on sourdough starters from our friends at King Arthur Flour >> http://blog.kingarthurflour.com/2012/04/08/maintaining-your-sourdough-starter-food-water-and-time/.

Happy baking!
Carol

monica | Reply

This is a delicious recipe. My Aunt used it for years and I never met a person that didnt like it. I am however having a problem finding out if this type fermentation is equivalent to the flour and water one…

Red Star Yeast | Reply

Hi Monica,
This recipe has the addition of yeast and a bit of sugar to the flour and water. This gives a better/faster ‘start’ in the fermentation. I’m glad to hear your aunt had a lot of successful breads from her starter! I’m sure you will as well.

Happy baking,
Carol

Samantha | Reply

5 stars
Years ago I made great sourdough bread using this same starter recipe. It seems to have fallen from grace. All I see now are started recipes using flour.

Donna | Reply

Would you please share her recipe for that starter???

Thank you! I have been searching for one that uses all those ingredients. I had a starter that you fed like that, but it died. It was the best, and I would love to replace it.

Bruce Pierce | Reply

Carol,\
I have sourdough starter given to me in 1982. I have always “guarded” and kept it, but not always used it very often… The woman who gave it to me got it from her grandmother, who took it over the Alaska Trail in 1898…so I want to “keep it going.” Over the years, it has lost some of its “zing” — perhaps because I didn’t use or feed it often enough. I was thinking of making a new batch of my own with active dry yeast, and then combining it with (at least half of) the old Alaska Starter — that way, I’d have some “new zing,” but still preserve the integrity of the Alaska begi9nnings…
Will this work? Is it legitimate?
Another idea would be simply to add some active dry yeast to (half of) the Alaska Starter as it is — what about that?
Thanks for your advice, Carol… R/ Bruce

Red Star Yeast | Reply

Hi Bruce,
What a great story! I think you can still preserve the old Alaska starter. Stir the liquid (alcohol produced from fermentation) back into the starter. Discard all but one cup, and set the starter at a warm room temperature (80 degrees is ideal). Feed the starter 2/3 cup water and 1 cup flour twice a day, discarding all but 1/2 cup of the starter before each feeding. It should soon become active and you will see bubbles forming. Once it is healthy, you can store it in the refrigerator, feeding it every week or two.

We’d love to hear if you are successful – and see what you’re baking with your starter. Please share on our social media #redstaryeast @redstaryeast.

Happy baking!
Carol

Bruce Pierce | Reply

Carol — Well, thanks, by following your suggestion, I was eventually able to “recapture” my starter — though it took a long time and many cycles. I was also able eventually to recapture my other half just by continually “cycling” it (that also took a long time).
You suggested something that I think is better than I had done before.. I had always “take a cup of the new starter out in the morning before using it,” and put it “back into the original mix.” I think your suggestion: Simply putting a new cup of flour and 2/3 cup water “back into” the original mix, is better. It’s better for two reasons: It gives me more new starter to use that morning, and introducing new flour and water into the old mixture seems to help.
Also, I’ve noticed sometimes I have to leave it “out” to “work” for two nights, not just one — maybe cuz it’s only 70 degrees in my house, not 85 (?). Sometimes even three nights… helps even more. But I “stir it up again” each day.
Also, I had always used milk instead of water… but, now that I’m trying both ways, I don’t think I can taste any difference (?).
And one more thing: I’ve read that sourdough tastes different in different part of the world… this must be true, ‘cuz mine definitely don’t taste here in Michigan like they did in Hawaii or Iceland.
Well — that’s it! Thanks, Carol, for the help… 🙂
Hope this helps someone else…
Bruce Pierce

Bruce Pierce |

Incidentally, I did NOT “use new yeast mixed-in with my Alaska starter”… I didn’t want to somehow “dumb it down” and make it non-historical (my starter came over the Dawson Trail in the Alaska Gold Rush in 1898). (But I DID make a separate new-yeast starter of my own, to compare it with the Alaska starter).
I thought you’d want to know about the “purity” of the Alaska starter… at my house, at least, it is…. “STILL PURE!
Thanks again Bruce Pierce

Red Star Yeast |

Hi Bruce,
Great news!! I’m sure you’ll be enjoying sourdough for a long, long time!

Happy baking!
Carol

Tereasa Saylors |

Bruce I love your story!! I would like to learn more about it and your bread recipes, if possible. I am giving you my email tgsaylors@hotmail.com idk if that’s ok on here if not I am sorry. Again great story.

Carrie | Reply

I keep my heat low in the winter- No higher than 60, and am wondering if I should let my starter stand longer than 5 days? Its currently in a window where it probably does get a bit warmer than 60, but definitely not 80-85.
Thanks!

Red Star Yeast | Reply

Hi Carrie,
An extra day or two would be good. Once your starter shows signs of activity, let it go another day or so.

Happy baking!
Carol

Carrol harket | Reply

Is it really started in a 4 at container? Seems awfully large..TY

Red Star Yeast | Reply

Dear Carrol,
The sourdough starter can be started in any container that has the capacity for the flour and liquid, AND enough room to expand as it ferments.

Happy baking!
Carol

Glenda Allen | Reply

5 stars
Carol Stevens, you have the patience of a saint!

Red Star Yeast | Reply

Thank you, Glenda!

Happy baking!
Carol

Celia | Reply

I followed these directions, and everything was doing well, until about day 4 when the bubbles stopped completely. I ws trying to wait five days before using it, because it sounded like that would be best. What might have caused the bubbles to quit forming?

Red Star Yeast | Reply

Hi Celia,
Most like the yeast ran out of food (hence the lack of bubbles). Try feeding the starter with a teaspoon of sugar. It should start bubbling again.
Happy baking!
Carol

Ellen Casey | Reply

5 stars
Hello I’m thinking of starting my own starter! My first time! My question is can I use Active yeast fast rising.all purpose? And get the same results?..
Thanks for any information you can give!

Red Star Yeast | Reply

Hi Ellen,
You’ll love the flavor of homemade sourdough bread. You may use Active Dry Yeast or Quick Rise (instant) Yeast in the sourdough starter.
Happy baking!
Carol

kurt | Reply

5 stars
Hi Carol,

So I’ve got my starter smelling wonderfully and am ready to make a loaf of sourdough wheat! Is there a recipe you’d suggest now that I have the starter as I’m not sure if other recipes will take into account the size and makeup of my starter.

Thanks much,

Kurt

Red Star Yeast | Reply

Hi Kurt,
Great to hear! We have sourdough recipes on our website that you can use this starter >> https://redstaryeast.com/recipes/sourdough/. Let us know how your breads turn out. You can also share them on our social media – facebook, instagram and twitter (@redstaryeast / #redstaryeast). 🙂

Happy baking!
Carol@RSY

jerry cabral | Reply

3rd day my starter is not doing anything no bubbles when I mix it it has bubbles then they go away did my starter die

Red Star Yeast | Reply

Hi Jerry,
Where are you storing the starter? If you are seeing bubbles then the starter should be ok. After the first 5 days, feed it a teaspoon of sugar. If you are not seeing bubbles after that, try letting it sit on the counter for a day. If no bubbles appear, you may want to start over.
Let us know how things go!
Happy baking!
Carol

Georgia | Reply

5 stars
Hi,I’m new at baking. I was just wondering why would I want to replenish my starter? Wouldn’t I just want to use it up & make new starter? I don’t know? By the way I love learning from you. 🙂

Red Star Yeast | Reply

Hi Georgia,
As your starter ages, the flavor profile develops. The older the starter, the ‘better’ flavor it brings to your recipe!

I hope you will find this information helpful.
Happy baking!
Carol

Mike | Reply

5 stars
Question, if I do not refrigerate the starter and leave it out on the counter, what if anything do I need to change. I might (hopefully) be using it on a regular basis, I just need to know the feeding method if I don’t store it in the fridge. Thank you and I really enjoy your webpage.

Red Star Yeast | Reply

Hi Mike,
If you’re keeping the starter at room temperature, it’s recommended to feed it twice daily.

We’d love if you send us photos of your sourdough baking adventures on facebook or instagram! (Links to our social media is at the bottom of this page.)

Happy baking!
Carol

Julia | Reply

The sourdough starter I’ve made in the past is more liquidy than this starter turned out. This (at least within the first hour, where I am) looks to mimick the actual sourdough dough that I make with the starter than the starters I’ve made in the past. Is this correct? I know it says above that the starter will thin out as it stands; but there is virtually nothing liquid about this right now…should I toss it and start over or give it time?

Red Star Yeast | Reply

Hi Julia,
If you’re sure that you used the correct ingredient amounts, I would give it some time. Let us know what you make with the starter!

Happy baking!
Carol

Linda Harrison | Reply

I made my starter 4 days ago and it was just like Julia described hers. I’ve been stirring everyday, it has thinned a little, but still more like a dough. It does have bubbles, but I do keep my home @ 65 degrees. How thin is it suppose to get? Thank you

Red Star Yeast |

Hi Linda,
As long as your starter is active, it should be good. The thickness (or thinness) of the starter will vary slightly depending on the type/brand of flour and how it was measured.
I hope you will find this information helpful.
Happy baking!
Carol

Johnna | Reply

Question, do I need to feed and discard during the 5 days? Do I need to add any sugar? Thanks!

Red Star Yeast | Reply

Hi Johnna,
(Also responded via facebook to your question. 🙂 ) The only thing to do during the first 5 days is to stir it 2 to 3 times per day. Replenish it after you use a portion. If you’re not using it weekly, then feed it by stirring in 1 tsp. of sugar once every week or two.

Happy baking!
Carol

Lea Apolonio | Reply

Hi! How frequent do i need to feed the starter with sugar? I keep mine in the refrigerator. Thanks

Red Star Yeast | Reply

Hi Lea,
I would stir in 1 tsp of sugar every week when you aren’t using it.

Happy baking!
Carol

Bruce Warner | Reply

5 stars
This recipe really kickstarts the starter compared to most traditional ones you see out there. Sure, technically you only need flour and water, and in a couple weeks wild yeasts will do their thing, but adding yeast and a bit of sugar kicks everything into turbo. Fermentation was well underway after only about two days at 72F (you can really smell the alcohol, which is one of the main byproducts of yeast — don’t worry, it cooks off 100%, and storing it in the fridge after it matures retards alcohol production) I made this about a week ago, and just finished a loaf of sourdough bread. It’s damn near perfect! Give it another couple weeks to really mature, and I expect the sourdough flavor to only intensify.

I like the results so much, I’m also going to brew some sourdough beer with it, too. Thanks, Red Star!

vickie | Reply

Does this have more of a yeast flavor rather than regular sour dough? I’m trying to duplicate the flavor of yeast cakes that used to be available

Red Star Yeast | Reply

Vickie – The difference with this sourdough starter is that you don’t have to wait for the ‘wild yeast’ start fermenting. The added yeast in this recipe gives the sourdough starter a faster start. You will get the same great flavor that you get with a starter that uses just flour and water (and wild yeast).

Happy baking!
Carol

Anonymous | Reply

I have used just the sourdough starter before when I’ve been reviving an old starter rather than throwing it out. It’s perfectly fine. The pancakes will be thicker and if you like them thin add milk to the batter.

michael filippini | Reply

Hi I have three questions. In your sourdough starter mix it mentions replenishing remaining starter with 3 parts flour to 2 parts water, how much is a part? My second question is should you feed starter in those 5 days it’s fermenting? My last question I have a recipe that calls for 2 cups sourdough starter 2 tablespoons sugar, 1 egg, 4 tablespoons oil, 1/2 teaspoon salt, and 1 teaspoon baking soda and no flour. Does this sound safe to eat? Thank you for your time I will appreciate your comments Michael Filippini

Red Star Yeast | Reply

Hi Michael,
Thanks for your questions. The ‘replenish’ depends on how much starter you use for a recipe. Example, if you use 1 cup of starter for a recipe, then you replace it with 1 cup flour, 2/3 cup of water and 1 teaspoon of sugar. The flour amount is the same amount as starter that you removed; the water is 2/3 of the flour amount. Once it’s been replenished, allow it to sit at RT for about 12 hours for the yeast to become active again before it’s refrigerated again.

The starter does not need feeding during the first 5 days, then it is refrigerated. Generally, if it is used at least every 2 weeks and replenished, it does not require additional feeding. If not, it can be fed with 1 teaspoon of sugar every week or two.

As far as your recipe, it’s probably safe to eat, but typically the starter is only a portion of the bulk and additional flour is always added. I’m not sure if your recipe will actually make a dough.

Happy baking!

Carol Stevens @RSY

Paul Baumgarten | Reply

Carol, can I use pure maple syrup or honey instead of sugar to make the starter?

Red Star Yeast |

Hi Paul,
Yes, you can use honey or maple syrup in place of the sugar.
Happy baking!
Carol

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