A sourdough starter can be used for more than just sourdough bread. We use it for our focaccia (preceding recipe) because it gives a deeper flavor profile to the final baked bread.
Makes about 3 cups
- 1½ cups warm water (105°F to 110°F)
- 2 cups unbleached, all-purpose flour
- 2¼ teaspoons dry active yeast
No nutrition information available
- Put all of the ingredients into the blender jar. Select Speed 6 and press Start. Blend until smooth, about 20 seconds.
- Transfer starter to a medium mixing bowl. Cover with plastic wrap and allow to sit for 3 days at room temperature.
- After sitting at room temperature for 3 days, it can then be used in recipes, or it can be stored in the refrigerator – it will need to be “fed” to keep the starter alive by removing 2 tablespoons of existing starter and adding 1 tablespoon of flour and 2 tablespoons of water, about once a week. Stir the flour and water into the starter, and then cover and keep in the refrigerator. If the starter is not bubbly, that means that it is no longer alive. Sourdough starters can be revived by discarding the surface liquid and feeding the starter as usual.