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Traditional Sourdough Starter

Learn how to make your own sourdough starter.
Course Sourdough
Cuisine All-American
Keyword sourdough, sourdough starter
Author Lynn / Turnips 2 Tangerines


  • 2 cups room temperature water (use bottled, purified water)
  • 2 cups all-purpose flour


  • Place ingredients in a large, wide mouth glass jar. I use Kerr or Ball canning jars.
  • Blend the ingredients well with a long-handled plastic spoon.
  • Cover loosely with a clean piece of cheesecloth or gauze, secure with a rubber band. (this allows air to enter the jar so your starter can pick up wild yeasts from the environment)
  • Place your jar with mixed contents in a warm spot. (I left my sitting out on my kitchen cupboard)
  • Once a day, remove half the starter and throw it away. (once you get your starter going and you refresh your starter on a regular basis, you can use the throw off in recipes too)
  • To the remaining starter, add 1 cup flour and 1 cup room temperature water, stir well until most of the lumps are gone.
  • After 3 or 4 days of replenishing the starter, it should be bubbly and have a pleasant sour smell.
  • It is ready to be used immediately, or can be placed in the refrigerator with a loose cover and refrigerated for later use. Replenish your starter as needed.