Sourdough Starter (from Yeast)
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Bread Create a quick, tangy sourdough-style starter using commercial yeast and a 24-hour room temperature fermentation. This traditional method yields a bubbly, flavorful base ready for your favorite rustic breads and baked goods.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | None | 26 hours | Approx. 2 cups of starter |
🔪 Key Equipment
- Non-metallic bowl
- Measuring cups
- Measuring spoons
- Stirring spoon
- Cloth or plastic wrap
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Package | Dry Yeast | 1/4-ounce package active dry yeast |
| 2 Cups total | Lukewarm Water | divided |
| 1 Teaspoon | Sugar | granulated |
| 1/2 Teaspoon | Salt | table salt |
| 2 Cups | Flour | all-purpose flour, divided |
Instructions
Step 1: Initial Mix and Rise
- In a non-metallic bowl, dissolve 1 package of Dry Yeast in 1 cup of Lukewarm Water.
- Stir in 1 teaspoon of Sugar, 1/2 teaspoon of Salt, and 1 cup of Flour until smooth.
- Cover the bowl and let it rise in a warm place for 1 to 2 hours until the mixture bubbles up and then falls back down.
Step 2: Second Feeding and Souring
- After the mixture has fallen, stir in the remaining 1 cup of Lukewarm Water and about 1 more cup of Flour to recreate a thick paste consistency.
- Cover loosely with a cloth or plastic wrap and let it stand at room temperature for 24 hours to sour until bubbly and pleasantly tangy before using.
💡 Make-Ahead & Storage: To maintain this starter long-term, store it in the refrigerator, discard half regularly, and feed it with equal parts flour and water.
Original Recipe Scan
