Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
Homemade Sourdough Starter and Bread
Have you made Homemade Sourdough Starter and Bread?
Upload a Picture Now
Photo Attribute: beeJim828

Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 147
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 1mg
Sodium 27mg
Total Carbohydrate 28g
Dietary Fiber 1g
Sugars 3g
Protein 6g
Vitamin A  3%Vitamin C  0%
Calcium  8%Iron  9%
Potassium  4%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Homemade Sourdough Starter and Bread

Date Added: June 14, 2020


2 Cups Skim Milk , plus 2 T
2 Cups Bread Flour up to 4 1/2 cups
1 Package Yeast (the recipe calls for 1 1/2 teaspoons but nothing rises in my machine with less than 2)
Check to Add to My Pantry
Match Percentage [?]
You have 0 ingredients
out of 3 in the recipe.
View My Pantry
Recipe Tools


1. Place milk in a glass container and allow to stand at room temperature for 24 hours.

2. Stir in flour and yeast. Leave uncovered in a warm place for 2-5 days, depending on how long it takes it to bubble and sour.

3. If it starts to dry out, stir in enough tepid water to bring it back to the original consistency.

4. Once it has a good sour aroma and is full of bubbles, it is ready to use.

5. Try to maintain about 1 and 1/2 cups of starter.

6. Each time part of the starter is used, replenish with a mixture of equal parts milk and flour.

7. Leave at room temperature several hours or overnight, or until it begins to fill with bubbles.

8. Then cover and store in refrigerator. Starter is best if used at least once a week.

9. If starter isn't, used for 2 or 3 weeks, spoon out and discard about half and replenish as described.

10. Given attention, a starter becomes more flavorful with age.

11. Starter can be frozen if it is not to be used for several weeks.

12. This will slow down yeast action and should be left at room temperature for 24 hours after thawing.

13. Sourdough Bread: 2/3 cup skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.

Comments on Homemade Sourdough Starter and Bread Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
Dietary Notes:
This recipe is low-sodium with 27mg per serving, low-fat with 0.63g per serving, low-saturated fat with 0.13g per serving and low-cholesterol with 1.25mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Yeast, Gluten allergies.
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2020 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home

Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer