The first steps to a good sourdough bread is making the dough starter. There’s something deeply satisfying about baking bread that begins with just flour, water, and time. A sourdough starter is more than a recipe—it’s a living culture, and a connection to centuries of tradition. Whether you’re a seasoned baker or just dipping your toes into the world of fermentation, creating your own starter is the first step toward loaves with rich flavor, chewy texture, and that unmistakable tang.
These recipes will walk you through the simple process of nurturing wild yeast from your kitchen environment. No fancy ingredients, no shortcuts—just patience, curiosity, and a little flour magic. Let’s get started on your sourdough journey.
Ingredients
Equipment
Method
- In a glass or crockery container, dissolve yeast in 1/2 cup lukewarm water.1 pkg active dry yeast, 1/2 cup lukewarm water
- Add remaining ingredients and stir well with a wooden spoon until smooth.2 cups lukewarm water, 1 tbsp sugar, 1 tsp salt
- Cover with a towel and let stand for 3 to 5 days at room temperature.
- Stir 2 or 3 times daily.
- To store, cover and refrigerate.
Notes
- Add 1 teaspoon sugar to the starter if not used within 10 days.
- Always add baking soda to the sourdough starter exactly as the recipe directs. Too much soda will result in a brownish product; too little soda will result in a “sour” one.
- To replenish the starter, add 1/2 cup flour, 1/2 cup water, and 1 teaspoon sugar; stir well. Cover and let stand 1 day at room temperature. To store, cover and refrigerate.
Ingredients
Equipment
Method
- Soften yeast in the warm water.
- Blend in sugar and let stand 10 minutes.
- Sir in sourdough starter and salt.
- Add 1 1/2 cups of the flour and beat with an electric mixer for 3 to 4 minutes.
- Mix 1 cup of the flour with soda and stir into batter.
- Add remaining flour, if needed, to make a stiff dough.
- Grease hands and shape dough into a loaf (dough will be slightly sticky).
- Place in well-greased Bread 'n Cake Bake pan; cover.
- Place in Crock-Pot.
- Cover and bake on a High setting for 2 to 3 hours.
- Remove pan and uncover.
- Let stand for 5 minutes.
- Unmold on cake rack; brush crust with butter and serve warm.
Ingredients
Equipment
Method
- Preheat Crock-Pot on High setting for 30 minutes.
- Scald milk. Add butter and honey to scalded milk; allow to melt and cool to luke warm.
- Mix yeast in milk and stir to dissolve.
- Add the sourdough starter, the whole wheat four and wheat germ.
- Blend sugar, salt and soda until smooth and sprinkle over top of dough, stirring in gently.
- Stir in remaining flour until too stiff to stir.
- Turn out onto floured board and knead 100 times.
- Shape into a loaf and place in well-greased Bread 'n Cake Bake pan; cover.
- Place in Crock-Pot.
- Cover and bake on High setting for 2 to 3 hours or until edges are browned.
- Remove pan and uncover. Let stand 5 minutes.
- Unmould on cake rack and serve warm.
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Awesome. Thanks.
This sourdough bread is.so delicious 😋. Anita
Yum! Thank you for sharing these great recipes. Nothing is better than fresh, homemade bread.