How to Make Sourdough Starter from Scratch
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Recipes in this Video
6 recipes
Ingredients
- ●1 cup sourdough starter
- ●1 cup all-purpose flour
- ●1/2 tsp salt
- ●1/4 cup olive oil
- ●1/2 tsp garlic powder
- ●1/2 tsp dried herbs (like rosemary or thyme)
- ●1/4 cup water (as needed)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a mixing bowl, combine the sourdough starter, all-purpose flour, salt, olive oil, garlic powder, and dried herbs.
- 3Mix the ingredients until a dough forms. If the dough is too dry, add water a tablespoon at a time until it reaches a workable consistency.
- 4Turn the dough out onto a floured surface and roll it out to about 1/8 inch thick.
- 5Cut the rolled dough into desired shapes using a knife or cookie cutter.
- 6Place the cut crackers on a baking sheet lined with parchment paper.
- 7Bake in the preheated oven for 15-20 minutes, or until the crackers are golden brown and crisp.
- 8Remove from the oven and let cool completely on a wire rack.
- 9Store in an airtight container for up to a week.
Equipment
mixing bowlrolling pinbaking sheetparchment paperknife or cookie cutterwire rack
Ingredients
- ●2 cups all-purpose flour
- ●1 cup sourdough starter
- ●1/2 tsp salt
- ●1/4 cup water
- ●2 tbsp olive oil
Instructions
- 1In a large mixing bowl, combine the all-purpose flour and salt.
- 2Add the sourdough starter and olive oil to the flour mixture.
- 3Gradually add water, mixing until a dough forms.
- 4Knead the dough on a floured surface for about 5 minutes until smooth.
- 5Cover the dough with a damp cloth and let it rest for 30 minutes.
- 6Divide the dough into 8 equal pieces and shape each piece into a ball.
- 7Roll out each ball into a thin circle, about 8 inches in diameter.
- 8Heat a skillet over medium-high heat and cook each tortilla for about 1 minute on each side until lightly browned and cooked through.
Equipment
mixing bowlrolling pinskillet
Ingredients
- ●3 cups whole wheat flour
- ●1 cup all-purpose flour
- ●1 1/2 cups water
- ●1/2 cup sourdough starter
- ●1/4 cup ground flaxseed
- ●1 1/2 tsp salt
Instructions
- 1In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and ground flaxseed.
- 2In a separate bowl, mix the sourdough starter with warm water until well combined.
- 3Pour the sourdough mixture into the flour mixture and stir until a shaggy dough forms.
- 4Cover the bowl with a damp cloth and let it rest for 30 minutes (autolyse).
- 5After resting, add the salt to the dough and knead for about 10 minutes until smooth and elastic.
- 6Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature for 4-6 hours, or until doubled in size.
- 7Once risen, gently deflate the dough and shape it into a round loaf.
- 8Place the shaped loaf on a floured surface, cover it, and let it rise for another 1-2 hours.
- 9Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
- 10Carefully remove the hot Dutch oven, place the dough inside, cover it, and bake for 30 minutes.
- 11Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
- 12Let the bread cool on a wire rack before slicing.
Equipment
mixing bowlDutch ovenwire rackmeasuring cupsmeasuring spoonsspatula
Ingredients
- ●3 cups all-purpose flour
- ●1 cup sourdough starter
- ●1 1/4 cups warm water
- ●1 tsp salt
- ●1 cup Kalamata olives, pitted and chopped
- ●1 tbsp olive oil
Instructions
- 1In a large mixing bowl, combine the all-purpose flour and salt.
- 2Add the sourdough starter and warm water to the flour mixture. Stir until a shaggy dough forms.
- 3Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 4Incorporate the chopped Kalamata olives into the dough, kneading gently to distribute them evenly.
- 5Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 4-6 hours, or until doubled in size.
- 6Once risen, punch down the dough and shape it into a round loaf.
- 7Place the shaped loaf on a parchment-lined baking sheet. Cover and let it rise again for about 1-2 hours.
- 8Preheat the oven to 450°F (230°C).
- 9Make a few slashes on the top of the loaf with a sharp knife to allow for expansion during baking.
- 10Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- 11Remove from the oven and let cool on a wire rack before slicing.
Equipment
mixing bowlmeasuring cupsmeasuring spoonsbaking sheetparchment paperwire rack
Ingredients
- ●2 cups all-purpose flour
- ●1 cup whole wheat flour
- ●1 cup rolled oats
- ●1 1/2 cups water
- ●1/2 cup sourdough starter
- ●1 tsp salt
- ●1 tbsp honey
- ●1 tbsp olive oil
- ●1/4 cup sunflower seeds (optional)
Instructions
- 1In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and rolled oats.
- 2In a separate bowl, mix the water, sourdough starter, honey, and olive oil until well combined.
- 3Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- 4Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 5Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 4-6 hours or until doubled in size.
- 6Once risen, punch down the dough and shape it into a loaf.
- 7If using, sprinkle the sunflower seeds on top and gently press them into the dough.
- 8Place the shaped loaf into a greased loaf pan and cover it again to rise for another 1-2 hours.
- 9Preheat the oven to 450°F (230°C).
- 10Bake the loaf for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.
- 11Remove from the oven and let it cool on a wire rack before slicing.
Equipment
mixing bowlloaf panmeasuring cupsmeasuring spoonskitchen towelwire rack
Ingredients
- ●2 cups all-purpose flour
- ●1 cup sourdough starter
- ●1/2 cup warm milk
- ●1/4 cup water
- ●1 tsp salt
- ●1 tbsp sugar
- ●1/2 tsp baking soda
- ●1/4 cup cornmeal (for dusting)
Instructions
- 1In a large mixing bowl, combine the sourdough starter, warm milk, and water. Mix well until combined.
- 2Add the all-purpose flour, salt, sugar, and baking soda to the mixture. Stir until a dough forms.
- 3Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 4Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- 5Once risen, punch down the dough and roll it out to about 1/2 inch thick on a floured surface.
- 6Cut out rounds using a biscuit cutter or a glass, and place them on a baking sheet dusted with cornmeal.
- 7Cover the rounds with a cloth and let them rise for another 30-45 minutes.
- 8Preheat a griddle or skillet over medium heat. Cook the muffins for about 5-7 minutes on each side, until golden brown and cooked through.
- 9Remove from the heat and let cool on a wire rack before slicing.
- 10Serve toasted with butter or your favorite toppings.
Equipment
mixing bowlbaking sheetgriddle or skilletbiscuit cutter or glasswire rack
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