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Sourdough Starter (Sweet)

There are a few different varieties of sourdough starter. I have made two of them, the original sourdough starter, used for basic sourdough breads, and a sweet sourdough starter, which I use for making friendship bread, banana bread, pancakes, rolls, and many more goodies. I’ll share the basic sweet sourdough starter recipe here, and will add links to sourdough recipes once I get those added in the future.

Here’s a couple things to know about sourdough starter, it is very forgiving. It’s easy to take care of, and if you forget to stir it or feed it, not to worry. I’ll share a couple tips about helping to maintain your starter as well, and what to do if you’ve forgotten about it for awhile, or it has been dormant.

Tip 1: If you forget to feed your starter for a period of time: Your starter may start to separate and the liquid will come to the top, and may even look “grayish” and have a pungent smell. Not to worry, all is not lost! Just feed it, stir it, and stir daily and feed it again on day 6. If it’s been quite some time (I’ve forgotten to stir and feed mine for a couple of weeks), just add a teaspoon of yeast along with feeding it and it will come back to life in a few days. Just stir it daily for it to come back. It may take a full cycle for it to be back to it’s full glory, but it will get there.

Tip 2: If you’re going to be gone for a long time and know you won’t be using it: You can put your starter in the refrigerator and it will go dormant. When you are ready to revive it, just pull it out of the refrigerator, feed it, adding a 1 teaspoon of yeast, stir, and repeat for a full cycle.Clear canister with black lid and a bubbly liquid inside

Tip 3: You can keep your sourdough starter on the counter in a jar. You can use a mason jar, a cookie jar, a canister, or anything you’d like, be creative. Here is a picture of the jar I keep mine in…

OUR SOURDOUGH RECIPES:

Sourdough Banana Bread
Sourdough Rolls

 

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorite Recipes” and can be purchased in our Gift Shop.

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Prep Time: 10 Minutes
Total Time: 10 Minutes

Ingredients:

  • 1 (0.25 oz) pkg active dry yeast
  • 1/4 cup warm water (110° F)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup milk or water

Instructions:

  1. In a small non-metal bowl, dissolve yeast in 1/4 cup warm water. Let stand 5 minutes. In a 2-quart non-metal container (I like to use a large crock or jar with a lid that doesn't have a tight seal), combine flour and sugar. Using a non-metal utensil (I use a silicone coated whisk), stir in milk or water and dissolved yeast misture. Cover loosely and let stand at room temperature. Consider this Day 1 of a 10-day cycle. Stir once a day with a non-metal utensil. On Day 6 add 1 cup flour, 1 cup sugar, and 1 cup milk or water, stir with non-metal utensil. Continue stirring daily. Starter is ready to use on Day 10.

  2. Maintaining your Starter:

    When you use some starter, feed it the same amount you're using. For example, in a recipe calling for 1/2 cup starter, after using the starter, feed it 1/2 cup flour, 1/2 cup sugar, and 1/2 cup milk or water. Stir daily on the regular 10 day cycle, with the day you use it and feed it being Day 1.

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