Sourdough starters are a labor of love. I’ve had my current version for the last 3 years. It is great to have around because once you get it going, you don’t need to use yeast. You can simply use your starter.
Unfortunately, it can take 5-7 days to begin your starter, and then there are regular feedings. Like I said they are a labor of love.
The recipes below are full-proof to get started, and if you only want to use them once, you can. You don’t have to consistently feed them or maintain them.
The only requirement is that you make them the night before. My recommendation is either after dinner or before you go to bed, mix them up. They are ready to use when you get up. Easy. If you do want to keep them going I’ve included the instructions below.
So if you want to make quick sourdough bread or my favorite pumpkin bread, but don’t have a starter, use one of these.
Sourdough Starter Using Yeast
1 cup flour
1 cup warm water
¼ packet yeast
1 tablespoon sugar
Mix the ingredients together in a glass bowl (don’t use metal) that is at least double the size of the mix until it is a thick paste. Cover with plastic wrap and put in a warm place overnight. In the morning, it is ready to use.
Sourdough Starter Using Yogurt
1 cup flour
½ cup plain greek yogurt - do not use sweetened
½ cup water (or enough to make a thick paste)
Mix the ingredients together in a glass bowl (don’t use metal) that is at least double the size of the mix until it is a thick paste. Cover with plastic wrap and put in a warm place overnight. Ready to use in the morning.
If you want to keep either of these starters going. Remove ½ cup of the mix and add ¼ cup flour and ¼ cup water. Mix together and leave it out at room temperature. Repeat every day.
After about 5 days, the starter is strong enough to keep in the fridge. After the last feeding, let it sit for an hour or so and then put it in the fridge. When you want to use it, take it out the day before, let it warm up, feed it that night and the next morning. It should bounce right back.
