Quicker Sourdough Starter with Yeast
This recipe uses a little yeast to jumpstart a sourdough starter in just a few days.
Servings: 1 jar
Calories: 972kcal
Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 3 Tablespooon sugar
- 1 Tablespooon dry yeast
- 2 cups lukewarm water 105-110 degrees
Instructions
Day 1
- Combine the flour, salt, sugar and dry yeast in a bowl or a large jar. Add lukewarm water, stirring as you go. (See the note about water temperature).
- Continue mixing until you create a thick paste. Cover your container with a dish towel and set in a warm place overnight.
- Stir the mixture a few times a day for two to three days. When you go to stir the mixture, look for some bubbles. You may see where the dough has risen and fallen along the side of the bowl or jar.
- You may see a liquid that has separated and risen to the top. That's okay, just stir it in.
Day 2
- Add ½ cup water and ½ cup flour. Stir and recover with a dish towel.
Day 3
- After a few days, the starter is ready and you can use it in recipes! Store in the refrigerator.
Weekly
- You'll need to feed your starter on a regular basis. Discard ½ cup to a cup of the starter. Add ½ cup water and ½ cup flour to your starter each week. Stir to incorporate.
Notes
Water temperature: You'll want the temperature to be warmer than room temperature, so about 105 -110 degrees. If the water is too hot, it will kill the yeast. Too cool, and it won't activate and do it's wonderful magic.
Most of our house temperatures are on the cooler side when it comes to bread, so you can put it on top of your fridge for warmth, near an oven in use, or even in a turned off oven with the light on inside.
Make sure when you go to make sourdough bread, muffins, etc - don't deplete all of your homemade starter. Sourdough starter will last for years!
Nutrition
Serving: 1grams | Calories: 972kcal | Carbohydrates: 205g | Protein: 27g | Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 2141mg | Fiber: 8g | Sugar: 13g
