Sourdough

By Leslie Land

Total Time
15 minutes, plus 24 hours' refrigeration
Rating
4(63)
Comments
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Featured in: Food; Loafing Around

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Ingredients

  • ¼cup tepid water
  • ¼teaspoon dry yeast
  • ⅓cup water
  • 1¼cups, minus 1 tablespoon, unbleached flour
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

19 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the quarter-cup of tepid water in a small bowl and sprinkle in the yeast. When it dissolves, add the third of a cup of water.

  2. Step 2

    Beat in the flour until the very soft dough is smooth and elastic. Cover tightly and refrigerate for at least 24 hours. The sourdough will remain useable for about five days.

  3. Step 3

    To keep the sourdough alive, remove and use or discard a half-cup of it. Beat in a third of a cup of water and a half-cup of flour. Cover tightly and refrigerate.

Tip
  • The sourdough sponge will gradually build flavor and rising power as it ages and is renewed. The less often it is replenished, the more sour it will be.

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Ratings

4 out of 5
63 user ratings
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Comments

blsam

My first batch of sourdough starter crashed because I used a stainless steel bowl and spoon. Stainless steel inhibits the growth of the microorganisms that give sourdough its life. I have had great results using only glass containers and avoiding stainless steel utensils.

MC

I made this starter (my first starter) and it’s really simple. The recipes I’ve used it for (NYT seed bread and sourdough pancake/waffle recipe) have turned out amazing. I initially had issue with no rise in fridge. My solution was to keep it out at room temp a few hours before I put it in the fridge and that seemed to work. I’ve had it for a few weeks and it’s still doing great. I only wish recipe used weight instead of volume.

KM

Quite happy with the simplicity of this sourdough, having made my own starter from scratch several times in the past. The related recipe is an excellent way to use half a cup and remind yourself to feed it every five days or so.

doridori

in my understanding this is a yeast dough-what makes it a sourdough?

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