88 sour dough recipes

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Tangy sourdough bread made easy in a bread machine using sourdough starter, bread flour, milk, and active dry yeast. A simple recipe for a crusty, chewy loaf with that signature sourdough tang.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Sourdough starter from scratch in two days using water, active dry yeast, sugar, and flour. The fast-start version that skips the wild-yeast wait, refresh with flour and water as you use it.

Stir flour, yeast, and water together to create a simple sourdough starter that bubbles to life in days, ready to bake tangy bread without fussing over wild yeasts.

Make-ahead sourdough biscuit batter with buttermilk, self-rising flour, and yeast. Mix once, refrigerate, and bake fresh biscuits anytime you want them.

Create sourdough starter from scratch using skim milk, then bake tangy loaves with Butter Buds for low-fat flavor. Complete starter and bread recipe.

-Bread Machine CB: A true sourdough starter is nothing more than the flour and milk or water which sits at room temperature for several days and catches live yeast bacteria from the air. Most starter recipes today include yeast as an original ingredient as it is much easier and less time consuming. In addition, many sourdough bread recipes also indicate usage of yeast itself as it does provide a higher rising, lighter loaf. A sourdough starter should be kept in a glass or plastic bowl which has a tight fitting lid. I recommend a bowl instead of a jar as you can "feed" your starter right in the bowl easily.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Sourdough starter built from active dry yeast, sugar, flour, and water in 2-3 days. A reliable shortcut starter for tangy sourdough breads without waiting weeks for wild yeast.

Wild yeast sourdough starter made with just milk and unbleached flour. A 2-ingredient no-yeast method that captures natural bacteria over several days for homemade sourdough bread.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

Overnight sourdough cinnamon rolls with brown sugar, cinnamon, and raisins. An overnight starter builds tangy flavor, then you roll, fill, and bake to dark golden with buttery edges.